Ingredients
Equipment
Method
- Pit the cherries: If using fresh cherries, pit them using a cherry pitter or a paring knife.
- Combine ingredients: In a medium saucepan, combine the pitted cherries, sugar, and water.
- Cook the mixture: Place the saucepan over medium heat and bring to a simmer, stirring occasionally, until the sugar is completely dissolved and the cherries have softened. This should take about 5-7 minutes.
- Puree the mixture: Remove the saucepan from the heat and let the mixture cool slightly. Then, transfer it to a blender or food processor and blend until completely smooth.
- Strain (Optional): For an extra smooth sorbet, strain the mixture through a fine-mesh sieve to remove any cherry skins or solids.
- Chill the mixture: Pour the pureed mixture into a shallow dish or container. Cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent ice crystals from forming. Refrigerate for at least 4 hours, or preferably overnight.
- Churn in Ice Cream Maker: Once the mixture is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.
- Freeze (Optional): If you prefer a firmer sorbet, transfer it to an airtight container and freeze for another 1-2 hours before serving.
- Serve and Enjoy: Scoop the sorbet into bowls or cones and enjoy immediately! Garnish with fresh cherries or mint sprigs for an extra touch of elegance.
Notes
For the best flavor, use high-quality, ripe cherries. If using frozen cherries, ensure they are fully thawed before blending. Taste the mixture before churning and adjust the sugar level to your preference. For a more tart flavor, add a squeeze of lemon juice. Store leftover sorbet in an airtight container in the freezer for up to 2 weeks. Let it soften slightly before serving.