(from The Ultimate Ice Cream Book)
Makes about 3 cups
½ cup sugar
2/3 cup water
2 heaping cups pitted sweet cherries
Juice of ½ lime
Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves and the syrup is clear. Remove from the heat and allow the syrup to cool to room temperature.
Place the cherries in a blender along with the cooled sugar syrup and lime juice. Blend on low until the mixture is smooth, about 30 seconds. Refrigerate until cold or overnight. Stir the chilled mixture, then freeze in your ice cream machine according to the manufacturer’s instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.
For sour cherry sorbet, increase the sugar to ¾ cup plus 1 tablespoon and substitute sour cherries for the sweet cherries.
Makes about 3 cups
½ cup sugar
2/3 cup water
2 heaping cups pitted sweet cherries
Juice of ½ lime
Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves and the syrup is clear. Remove from the heat and allow the syrup to cool to room temperature.
Place the cherries in a blender along with the cooled sugar syrup and lime juice. Blend on low until the mixture is smooth, about 30 seconds. Refrigerate until cold or overnight. Stir the chilled mixture, then freeze in your ice cream machine according to the manufacturer’s instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.
For sour cherry sorbet, increase the sugar to ¾ cup plus 1 tablespoon and substitute sour cherries for the sweet cherries.
