Ingredients
The following ingredients have 4 Servings
- 4 cups cherries, pitted (~2 lbs)
- 1 cup sugar
- 1 cup water
- 3 tsp. lime juice, freshly squeezed
- 1/2 tsp. kosher salt
Instruction
- Freeze the base to your ice cream maker at least 24 hours before making the cherry sorbet.
- Make the simple syrup. Combine the sugar and water in a small saucepan over medium high heat. Stir occasionally and simmer until sugar is dissolved, ~3-5 minutes. Set aside and cool.
- Pit all of the cherries using a cherry pitter. You should have ~4-5 cups of pitted cherries.
- Process the cherries, ½ cup simple syrup, lime juice and salt in a high powered blender until smooth.
- Stain this mixture through a fine mesh strainer or sieve over a large measuring cup or bowl. Gently stir with a rubber spatula and press the mixture down, then discard the solids.
- Use the egg float test to check the sugar levels. Gently lower a clean egg into the cherry mixture. You’re looking for the egg to float just enough so you can see about a nickel-quarter sized patch of the shell showing above the surface for sorbet perfection. If your egg sinks, add a little more simple syrup, stir and perform the egg test again. Store any remaining simple syrup in the fridge.
- Taste the sorbet, add more lime juice if desired.
- Cover with plastic wrap and chill this mixture in the fridge for 1 hour.
- Churn the sorbet in an ice cream maker machine. Place the frozen base into the ice cream maker, pour chilled cherry sorbet mixture in and churn until sorbet consistency resembles a soft-serve consistency, ~15 minutes.
- Transfer the sorbet to an 8x5 inch loaf pan or other freezer safe container and freezer for 2-4 hours, or until sorbet is firm.
- When ready to serve, remove from freezer a few minutes prior to scooping.
