Description
A refreshing, not-too-sweet cherry sorbet that is the pure essence of fresh cherries!
Ingredients
Scale
- 2 pounds dark sweet cherries, stemmed and pitted
- 1 cup water
- 3/4 cup plus 2 tablespoons (180 grams) granulated sugar
- Juice of 1/2 lemon
- 1/8 teaspoon pure almond extract
- 1 tablespoon Kirsch
Instructions
- In a medium saucepan, combine the cherries, water, sugar and lemon juice. Cook over medium heat, stirring occasionally, until the cherries are very soft and start to release their juices, about 10 to 15 minutes. Remove from the heat and let cool to room temperature.
- Transfer the cherries to a blender and add the almond extract and Kirsch. Process until very smooth. Strain the puree through a fine-mesh strainer, pressing down on the solids to push as much liquid through as possible. Discard the solids; pour the sorbet liquid to a lidded container and refrigerate until very cold.
- Freeze in your ice cream maker according to the manufacturer’s instructions. Transfer the churned sorbet into a freezer-safe container with a lid and freeze for at least 2 hours to harden slightly before serving.
Notes
Inspiration: Cherry Sorbet from The Perfect Scoop by David Lebovitz
- Category: Frozen Desserts