Cherry Sorbet

Makes 4 cups

Ingredients:

1 1/2 lbs (roughly 4 cups) ripe flavorful black Cherries (can be mix of black and Rainer cherries)
2  cups water
3/4 cup baker’s sugar
1/2 cup Sweet white wine (Riesling or Muscat Canelli)
Juice of ½ fresh Meyer lemon, strained
2 tablespoons kirsch
A few drops of almond extract

Directions:

• Pit the cherries and set aside.
• Put water and sugar in a small non-reactive saucepan and bring to a gentle boil over medium heat – make a simple syrup.  Simmer for 6 minutes. 
• Simmer cherries for about 5 or 6 minutes, until the cherries soften and begin to release their juices, in the simple syrup.   The syrup should be have medium red intense color.
• Transfer syrup with cherries to a bowl.  Add lemon juice, kirsch and almond extract to cherry mixture. Cool to room temperature.
• Puree cherry mixture in a blender / food processor until completely smooth. 
• Chill thoroughly.
• Pour the mixture through a strainer into the ice cream machine and freeze according to the manufacturer’s instructions.
• If it is to be stored, quickly scrape the sorbet into plastic freezer container, level the surface, cover with waxed paper and a lid, and store in the freezer.
• Once frozen, allow 30 minutes in the refridgerator before serving.
• Spoon into chilled glasses and serve.

Sources:
Black Cherry sorbet with orgeat (Sorbet de cerises a l’orgeat), Dans la cuisine.com
Cherry Sorbet, Ripe for Dessert, David Lebovitz, Harper Collins Publishers
Tangerine Sorbet