Dark Cherry Sorbet

Name: Dark Cherry Sorbet
Prep time: 10 min
Total time: 24 h 15 min
Ingredients: 360 g (2⅓ cups) pitted dark sweet cherries (fresh or frozen); 50 g (¼ cup) caster or granulated sugar; 45 ml (3 tbsp) water; 15 ml (1 tbsp) fresh lemon juice

Deep, dark and jammy, with the rich flavor of ripe sweet cherries and a little lemon to keep it bright.

Hands-on: 10 min
Freeze: 24 h
Program: Sorbet
Makes: 4 servings6 servings

Vegan

Ingredients

4 ingredients

Measure in

TubPint size

Tap an ingredient when it is in the bowl

434 of 473 ml650 of 709 ml

In the tubpintScale reads

360 g (2⅓ cups)550 ml (360 g)2⅓ cups (360 g)540 g (3½ cups)830 ml (540 g)3½ cups (540 g)pitted dark sweet cherries (fresh or frozen)pitted dark sweet cherries (fresh or frozen)pitted dark sweet cherries (fresh or frozen)
50 g (¼ cup)60 ml (50 g)¼ cup (50 g)75 g (¼ cup + 2 tbsp)90 ml (75 g)¼ cup + 2 tbsp (75 g)caster or granulated sugarcaster or granulated sugargranulated sugar
45 ml (3 tbsp)3 tbsp (45 ml)3 tbsp (45 ml)70 ml (¼ cup)70 ml¼ cup (70 ml)waterwaterwater
15 ml (1 tbsp)1 tbsp (15 ml)1 tbsp (15 ml)25 ml (1½ tbsp)1½ tbsp (25 ml)1½ tbsp (25 ml)fresh lemon juicefresh lemon juicefresh lemon juice

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Steps

If the cherries are frozen, thaw them first, about 1 hour at room temperature.
Blend 360 g pitted dark sweet cherries550 ml pitted dark sweet cherries2⅓ cups pitted dark sweet cherries540 g pitted dark sweet cherries830 ml pitted dark sweet cherries3½ cups pitted dark sweet cherries, 50 g caster or granulated sugar60 ml caster or granulated sugar¼ cup granulated sugar75 g caster or granulated sugar90 ml caster or granulated sugar¼ cup + 2 tbsp granulated sugar, 45 ml water3 tbsp water3 tbsp water70 ml water70 ml water¼ cup water and 15 ml fresh lemon juice1 tbsp fresh lemon juice1 tbsp fresh lemon juice25 ml fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice for about 1 minute, until completely smooth.
For the silkiest texture, press the purée through a sieve to catch any bits of skin.
Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Top with a few fresh cherries.

Tips

Frozen pitted cherries save a lot of work and are sold all year.
Pitting fresh cherries? Work over a bowl and add the juice that collects to the blender.
For cherry chocolate, add 2–3 tbsp finely chopped dark chocolate with the Mix-in program after spinning.

Texture not right? Find the fix in Texture help.

Why it works

Sweet cherries are high in natural sugar, so a modest amount of added sugar brings the mix to about 20%. Lemon juice lifts the fruit flavor, which cold tends to dull.

Nutrition

Per serving (¼ of a 473 ml16 oz tubpint), estimated

106kcal

1 gProtein

0 gFat

27 gCarbs

24 gSugar

Whole tubpint: 424 kcal, 4 g protein636 kcal, 6 g protein (709 ml24 oz). No common allergens in the ingredients.

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