907g Cherries (de stoned and stemmed)
1 cup Water
3/4 Cup Sugar
1 Teaspoon Lemon Juice
1/8 Teaspoon Kirsch
Equipment
1 Large Pan
1 Wooden Spoon
1 Blender
1 Airtight Freezer Container
1 Fork
The Good Bit
- Place the cherries in a non-reactive saucepan with water, sugar and lemon juice over medium heat and simmer for about 10-15 minutes until cherries are softened. Remove from heat and allow to come to room temperature then add the kirsch (resist the temptation to add more than the 1/8 teaspoon, you will stop ice from forming).
- Place mixture in a blender and blend until smooth then pour into your freezer container allow to cool in refrigerator then move into the freezer, check every 30 minutes, and whip up with the fork when ice starts to form. After a few hours you'll have your sorbet.
