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Ingredients
- 1 1/2 cups granulated sugar
- 1 cup water
- 2 pounds fresh Bing cherries, pitted
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kirshwasser or cherry brandy (optional)
Details
Preparation
Step 1
Make a simple syrup by combining the sugar and water together in a small saucepan. Bring to a boil and continue to boil until until all sugar has dissolved and the liquid is slightly thickened, about 5 minutes. Set aside to cool.
Whizz the cherries in a blender or food processor until well pureed. Strain through a fine mesh sieve into a bowl. Stir in 1 cup of the cooled simple syrup, the lemon juice and the kirshwasser, if using. If you like it sweeter, add more syrup. If you like it more tart, add more lemon juice. Chill for several hours or overnight.
Transfer the cherry mixture to the bowl of an ice cream machine and churn according to the manufacturer’s instructions. When done, place in a freezer safe container and freeze until the sorbet has reached the desired consistency.
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