Cherry Sorbet

Here’s a recipe for cherry sorbet, a fresh and delicious dessert, ideal for the warmer months or to end a dinner on a light, fruity note.

Ingredients

• 500 g ripe cherries, pitted
• 150-200 g granulated sugar (adjust the quantity based on the sweetness of the cherries)
• Juice of 1 lemon
• 100 ml water
• Optionally a tablespoon of liqueur, such as kirsch (optional)

Preparation

1. In a saucepan, bring the water with the sugar to a boil to create a simple syrup. Let it cool completely.
2. Meanwhile, wash the cherries, removing the stems and pitting them.
3. Blend the cherries together with the lemon juice until you obtain a homogeneous mixture. If you want a more refined sorbet, you can strain the mixture through a sieve to remove any solid parts.
4. Combine the cold sugar syrup with the cherry mixture and mix well. If you have chosen to add the liqueur, this is the time to do it.
5. Pour the mixture into an ice cream maker and follow the appliance’s instructions to churn it until you achieve the desired sorbet consistency.
6. If you don’t have an ice cream maker, pour the mixture into a suitable container and place it in the freezer. Stir the sorbet every 30-45 minutes to break up the ice crystals that form, until you achieve the right consistency.
7. Before serving, let the sorbet sit at room temperature for a few minutes to make it easier to scoop.

Fun Facts

Sorbet has ancient origins and it is believed that its creation is due to the Arabs who mixed mountain snow with fruit juices and honey. In Italy, sorbet has been particularly appreciated since the Renaissance, later becoming a classic preparation of Italian pastry. Cherry sorbet in particular is appreciated for its sweet but slightly tart flavor, typical of this summer fruit.