Sorbet (also known to some as sherbet) is a nice low-fat alternative to ice cream. Made mainly of fruit mixed with water and its juices, the flavor is brightened with the addition of a little bit of sugar and a squeeze of lemon juice. The icy coolness becomes a refreshing indulgence right after any meal.
I was afraid this sorbet would become too frozen and hard to scoop, but surprisingly it was a perfect texture even without having to wait for it to soften on the counter. Ben loves this sorbet and I can’t wait to try more flavors.
2 pounds cherries, stems removed and pitted
1 cup water
3/4 cup plus 2 Tablespoons sugar
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon almond or vanilla extract
In a medium heavy saucepan, stir together the cherries, water, sugar and lemon juice. Warm over medium heat until juicy. Cook for an additional 10 to 15 minutes, stirring occasionally, until the cherries are very soft and cooked through. Remove from the heat and let cool to room temperature.
Purée the cherries and their liquid with the extract in a blender until smooth. Transfer to a bowl with a lid and chill overnight in the refrigerator. Freeze in your ice cream maker according to the manufacturer’s instructions.
Source: Adapted from The Perfect Scoop, by David Lebovitz