Cherry Sorbet

Why must cherry season be so short? Let’s live it up while we can.

Sorbet is so refreshing because it’s generally not overly sweet, and has no dairy to overwhelm or cloud the fruit flavor. And sorbet is a cinch to make…no making a custard or tempering egg yolks! This cherry sorbet is the pure essence of cherries. A splash of Kirsch and almond extract amplify the flavor, making it more cherry-ish than it would be on its own. Perfectly sweet, but not cloyingly so. Be sure to use dark, sweet cherries such as Bing for that rich taste and beautiful color.

This sorbet comes from David Lebovitz‘s awesome cookbook, The Perfect Scoop. This is the kind of cookbook where you want to make literally EVERY RECIPE. #lifegoals

The cherries are sautéed until they soften and release some of their juices, concentrating the flavor. I like to strain the sorbet to give it that smooth, luxurious texture. Sorbet never completely hardens like ice cream does, so you can grab a scoop any time right out of the freezer. Even better, pour some champagne over your scoop (step-by-step photos below in case you don’t know how to do it) and feel like a queen or king.