Black Cherry-Vanilla Sorbet

"This sorbet is slightly sweet and refreshing with a smooth, warm vanilla undertone. Please note "Preparation Time" includes time needed for the simple syrup to chill, time needed for the sorbet to churn in an ice cream maker as well time needed for freezing solid. If you like, you may choose to serve this sorbet directly after churning without freezing for 3-5 hours, but please be aware that the sorbet will be softer and melt much faster."
 
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photo by MarthaStewartWanabe photo by MarthaStewartWanabe
photo by MarthaStewartWanabe
Ready In:
4hrs
Ingredients:
4
Serves:
6
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ingredients

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directions

  • Place sugar and water into a small saucepan and place over medium-high heat. Stir occasionally until sugar is dissolves. Bring mixture to a rolling boil. Continue to boil for 10-15 minutes or until a thin, syrup consistency is reached (syrup should coat the back of a spoon). Stir in vanilla extract. Set aside to cool. Then pour into a separate container and refrigerate until completely chilled (1-2 hours).
  • Place cherries and simple syrup in a 5-quart food processor. Using a chopping blade, puree until mixture is smooth and frothy.
  • Using a fine wire mesh sieve, strain mixture to separate cherry skins to reach a smoother consistency. Repeat if necessary. (Note: If you don't mind a naturally pulpy consistency, you may prefer not to separate the skins from the mixture).
  • Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
  • With a rubber spatula, turn sorbet into a freezer container. Freeze for 3-5 hours or until desired texture is reached.

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RECIPE SUBMITTED BY

<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
 
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