Cherry Sorbet

Photo courtesy of Nicholas Draney Photography

For my birthday, my mom surprised me with an ice cream attachment for my Kitchen Aid mixer, as well as the book The Perfect Scoop, by David Lebovitz. I couldn't wait to make my first recipe. But which one should I choose? I wanted to make the vanilla frozen yogurt, the chocolate French-style ice cream, the strawberry granita....but my decision was made as I went grocery shopping and came across some shiny, bright red cherries. Cherry sorbet it was!

Although I think I prefer the flavor of fresh cherries better (and have eaten at least a pound in the last week or so to prove it), this sorbet is a great choice for summer. The cherries are cooked prior to mixing, and this provides a deep, rich flavor. The sorbet itself is nice and light, perfect for a hot summer day.

Cherry Sorbet
from The Perfect Scoop

2 pounds cherries
1 cup water
3/4 cup plus 2 tablespoons sugar
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon almond extract

Stem the cherries and remove the pits. In a medium saucepan, warm the cherries over moderate heat with the water, sugar, and lemon juice until they start becoming juicy. Cook for 10 to 15 minutes, stirring occasionally, until the cherries are soft and cooked through. Remove from the heat and let stand until they reach room temperature.

Puree the cherries and their liquid with the almond extract in a blender until smooth.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's instructions.