Sweet Dark Cherry Sorbet - Cuisinart ICE30BCU User Manual

Sweet Dark Cherry Sorbet

Serves 6-8
125g granulated sugar
110ml water
1.35kg pitted sweet dark cherries
60ml fresh lemon juice
110ml syrup
ß Place sugar and water in a small saucepan. Bring to a boil over a medium-high heat, reduce heat to medium,
and cook until the sugar is completely dissolved to make a simple syrup – you will have approximately
2⁄3 cups simple syrup. Transfer to a bowl and cool completely.
ß Place the cherries in a food processor fitted with the metal "s" blade. Pulse to chop, then process until
completely puréed – you will have approximately 1.4 litres of purée. Stir in the lemon juice, syrup, and cooled
simple syrup. Cover and chill for 2 hours or longer.
ß Turn the appliance on, pour the chilled mixture into the freezer bowl and leave the ice cream to churn,
20-25 minutes
ß This will produce a soft slushy texture similar to a freshly scooped Italian ice. For a firm frozen yoghurt,
transfer to an air tight container and place in the freezer for 2 hours.
30