Easy Cherry Sorbet
My local farmers market has a stall selling nothing but Kent cherries for £5 a kilo so this month I’ve been trying out recipes featuring cherries.
I’ve adapted this one from a recipe by David Lebovitz whose blog and books I’m a great fan of. I’m always on the look out for ice cream and sorbet recipes which genuinely work without an ice cream churner as I don’t own one (as yet!) – and this one fits the bill. It’s simple to make and delicious.
675g/1 ½ lbs sweet cherries, pitted
100 g sugar
250 ml water
1 tablespoon lemon juice
a few drops almond essence
1 tablespoon of kirsch (optional)
In a large saucepan combine the cherries, sugar, water and lemon juice and cook for about 10 mins, stirring occasionally until the cherries have softened and released their juices. Remove from the heat and add the almond extract and kirsch, if using. Set aside to cool completely.
Decant the cherries and their syrup into a shallow container, cover and freeze until firm, at least 2hrs.
Once the cherry mixture has frozen completely, take it out of the freezer, break it up, and process it in a food processor fitted with the metal blade until completely smooth. Serve immediately.