- July 2005
- Serves 4
- Takes 15 minutes to make
Adapted and improved since its invention for Queen Victoria’s Jubilee celebration, cherries Jubilee is perfect for a grown-up dinner party or quick summer evening treat. This recipe uses fresh fruit – perfect for a summer party.
- 10.9g (7.6g saturated)
- 52.9g (48g sugars)
- 1 tbsp arrowroot
- 150ml crème de cassis
- Grated zest and juice of 1 orange
- 500g whole cherries, stalks removed
- 500g vanilla ice cream
- Measure out 100ml water and mix 1 tablespoon with the arrowroot to form a paste. Add the rest of the water to a pan with the cassis, orange zest and juice. Bring to the boil and stir in the paste. Stir until thick and clear.
- Add the cherries and heat for 3 minutes. Scoop the ice cream into bowls and spoon over the sauce.
Arrowroot thickens the sauce without cloudiness, but you can use cornflour instead.
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