Ingredients for Cherry Sorbet
- 2 pounds fresh cherries
- 1 cup water
- 1 cup granulated sugar
- Fresh Lemon Juice
- Almond Extract
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How to Make Cherry Sorbet
- Stem and pit 2 pounds of fresh cherries.
- In a medium saucepan, combine the pitted cherries, 1 cup of water, 1 cup of granulated sugar, and 2 tablespoons of fresh lemon juice. Warm over medium heat until the cherries begin to release their juices.
- Cook for 10-15 minutes, stirring occasionally, until the cherries are very soft and cooked through.
- Remove from heat and let cool completely to room temperature.
- Puree the cherry mixture, including the cooking liquid, with 1 teaspoon of almond extract (or 1 tablespoon of Kirsch) in a blender until completely smooth.
- Strain the puree through a fine-mesh sieve to remove any remaining cherry skins or seeds (optional, but recommended for a smoother sorbet).
- Chill the mixture thoroughly in the refrigerator for at least 2 hours.
- Freeze the chilled mixture in an ice cream maker according to the manufacturer's instructions.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1262g
Fat
2g
Carbs
117g