Ingredients:
- 450 g Fresh Dark Cherries (pitted)
- 200 g Granulated Sugar
- 240 ml Filtered Water
- 30 ml Fresh Lemon Juice
- Pinch of Salt (0.5 g)
- 15 ml Kirsch (Cherry Brandy) or Vodka (Optional Texture Enhancer)
Instructions:
- Make the Simple Syrup: Combine the water and sugar in a small saucepan over medium heat. Stir continuously until the sugar is completely dissolved and the liquid is clear. Remove from heat and set aside to cool slightly.
- Macerate the Cherries: Place the pitted cherries in a medium bowl. Pour the warm simple syrup over the cherries. Stir in the fresh lemon juice and the pinch of salt.
- Steep: Cover the mixture and let it steep at room temperature for 30–60 minutes to allow the cherries to soften and release maximum flavor into the syrup.
- Blend the Base: Transfer the cherry and syrup mixture to a high-powered blender. Blend on high speed until completely smooth and homogeneous.
- Strain for Silkiness: Pass the mixture through a fine-mesh sieve (or a sieve lined with muslin cloth) into a clean container, pressing the solids gently to extract all the liquid. Discard any remaining solids.
- Chill Thoroughly: Cover the strained base tightly and refrigerate for a minimum of 2 hours, or ideally 4 hours, until the mixture is exceptionally cold (around 40°F/4°C).
- Add Alcohol (If using): Just before churning, stir the Kirsch or vodka into the fully chilled mixture.
- Churn: Pour the cold sorbet base into the pre-frozen bowl of your ice cream maker. Churn according to the manufacturer’s instructions, usually for 20–25 minutes, until the mixture resembles soft-serve ice cream.
- Harden and Final Freeze: Transfer the churned sorbet immediately to an airtight freezer container. Press a piece of parchment paper directly onto the surface, then freeze for at least 3–4 hours to firm up before serving.