Ingredients
Equipment
Method
- Start by stemming the cherries and removing the pits. This is a crucial step as you want to ensure that only the juicy part of the cherries makes it into your sorbet.
- In a medium saucepan, combine the pitted cherries, water, sugar, and lemon juice. Set the heat to medium, and stir until the sugar is fully dissolved. As the mixture heats up, you’ll notice the cherries releasing their juices, creating a beautiful color.
- Allow the mixture to cook for about 10 to 15 minutes. You’ll want the cherries to be very soft and cooked through. Keep stirring occasionally to prevent sticking.
- Once you see the cherries are tender, remove the saucepan from heat and let it cool to room temperature. This is important as you don’t want to put hot ingredients into the refrigerator.
- After cooling, transfer the mixture into a blender and puree until smooth. You might need to do this in batches if your blender is small.
- Next, strain the puree through a fine sieve into a bowl to remove any solids. This step is key for achieving that silky-smooth texture.
- Once strained, refrigerate the mixture until it’s thoroughly chilled. This may take around one hour, but it's worth the wait.
- After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes around 20 to 30 minutes.
- Once churned, transfer the Cherry Sorbet into an airtight container and freeze it for several hours until firm.
- Finally, serve the Cherry Sorbet in elegant bowls, garnished with fresh mint leaves or a few whole cherries for that extra touch. Enjoy!
Notes
Properly store your sorbet in an airtight container to prevent freezer burn and maintain texture.