ah, the elusive and (sometimes prohibitively) expensive cherry. whether popped into the mouth fresh or stewed, to be poured over ice cream, it is a special summer treat not to be taken lightly. i had found an exceptional deal on a 3 lb box of cherries and, not wanting one cherry to go to waste, i found a way to up use 2 lbs within hours of returning home with them. if i were to pay full price however, i could not fathom spending 15-20 bucks on cherries to make 2 pints of sorbet. oh, wait, yes i could. that’s how good this is. and it’s so very easy.
this recipe comes from a book called the perfect scoop by david lebovitz. as if his sedaris-like humor wasn’t enough, the man’s got skills. pastry skills AND frozen confection skills. mon dieu!
if you don’t already have an ice cream maker, go out and get yourself one. i’m not big on extra gadgets and the like, but homemade ice cream just cannot be beat. if you have a kitchenaid mixer, i highly recommend the ice cream maker attachment. i just store mine in the freezer in the garage. it’s comforting to know that i can make a batch of ice cream or sorbet at a moment’s notice. you know, in case there’s was some sort of national emergency that only i could help with because i had planned ahead.
fresh cherry sorbet (makes 1 quart)
adapted from david lebovitz
2 pounds fresh cherries-i used bings
1 cup water
3/4 cup plus 2 tbsp granulated sugar
1 tsp freshly squeezed lemon juice
1/8 tsp pure almond extract or kirsh (similar to a cherry liqueur, but not sweet)
stem and pit cherries. place in a non-reactive saucepan with water, sugar and lemon juice over medium heat. simmer for about 10-15 minutes until cherries are softened. remove from heat and allow to come to room temperature. add extract or kirsch (resist the temptation to add more than the 1/8 teaspoon–less is more here).
place mixture in a blender and blend until smooth. allow to cool in refrigerator for at least 8-10 hours, then freeze in your ice cream maker according to the manufacturers instructions.