Cherry Sorbet Recipe #380527
i made a week before this posting and It is very smooth and creamy. Be sure to use crushed ice in the ice ceram machine.
cooking time is freeze time and chill time
½ day | 20 min prep
SERVES 12 , 12 scoops
- 2 lbs cherries
- 1 cup water
- 1 cup sugar
- 1 lemon, juice of
- place all the ingredients in a medium caucepan except the lemon juice.
- In a medium saucepan, warm the cherries over medium heat with the water, and sugar
- Cook for 10-15 minutes, stirring occasionally, until the cherries are very soft and cooked through. Remove from heat and let stand until they reach room temperature.
- It is easier to remove the pits at this stage since the cheeries are tender.
- Puree the cherries and their liquid in a blender until smooth or if you have a sieve use that
- squeeze the lemon juice into the cherry puree and stir well.
- . Chill the mixture thoroughly in the refridgerator at leat 4 hours or overnight
- freeze it in an ice cream maker according to manufacturer’s directions.
- you can serve it immediately or freeze to further "ripen" the sorbet.
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5 stars