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You say that they were frozen with the stones? I think it is the freezing of the stones that caused it. The stone is where most of the "artificial", almondlike flavour sits, just like with apricot pits and almonds. I bet that when they were frozen, some of them cracked and [insert correct name of flavour agent] seeped out into the flesh of the fruit.


If you're worried about the sugar not dissolving, you can add golden syrup to the thawed sorbet. It will also make your sorbet softer. I've only tried making sorbet a couple of times but when I used golden syrup, its consistency was softer than when I used sugar.


If you search for glacé cherries you're going to get nowhere; these are much more commonly referred to as candied cherries and there are plenty of recipes to be found. More specifically, the most common pairing seems to be almonds. Seems you can make just about any confection from almonds and candied cherries: cookies, nut brittle, bourbon/almond balls, ...


Making maraschino cherries is a bit involved... basically, you brine them and then flavor them. To keep them for a long time, you'll also need to can them. Here's a great recipe for making the cherries, and here's instructions for canning. The canning instructions are specifically for cherry topping, but you would use the same boiling-water canner ...


I'm going to assume you're talking about the "whole fruit" style and not the "halved" style. It depends on the producer and variety of cherry, but the cherries that I've seen are pitted in two different ways: in a similar way to olives and simply "brute force" pitted. Like an olive: The cherry is centered over a round(circular or elliptical) cutter and ...


tl;dr Either way is fine. When making ice cream- your quest is to bind up water. Water crystallizes and makes ice cream icy instead of creamy. There are a lot of ways to keep water from freezing in ice cream from reducing the volume of water in the mix, to using natural antifreezes, to binding the water up with gums or starches. Sugar loves water. The ...


Salt counters bitterness. It may seem a little odd to add salt to a sorbet, but I can assure you that it is not unusual to use salt in desserts. Adding salt will also enhance the perceived sweetness of the sorbet. You won't need much salt. Maybe a small pinch per serving would be enough. Just be sure to note the total amount of salt you add to a batch so ...

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