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Cherry Sorbet

The hardiness of cherries makes them a crave-worthy fruit for me in the winter. Frozen pitted cherries are second to fresh cherries, of course, but when you transform the frozen cherries into sorbet, it’s like you’re helping them live up to their icy potential. Then when cherry season comes around, you can try this recipe with the fresh-picked variety.
The hardiness of cherries makes them a crave-worthy fruit for me in the winter. Frozen pitted cherries are second to fresh cherries, of course, but when you transform the frozen cherries into sorbet, it’s like you’re helping them live up to their icy potential. Then when cherry season comes around, you can try this recipe with the fresh-picked variety.

Cherry Sorbet

Serves 4

Ingredients:

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  • 2 cups water
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  • 1 cup granulated sugar
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  • 4 cups frozen cherries
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  • 1 teaspoon grated lemon zest
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  • Juice of 1 lemon

Directions:

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  1. Combine all ingredients in a saucepan and bring to a boil, stirring often. Boil for 3 minutes.
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  3. Reduce heat to low and simmer for 10 minutes. Remove from heat and allow mixture to cool.
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  5. Puree with an immersion blender or transfer to a blender and puree. Chill puree until cold.
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  7. Freeze cherry mixture in an ice cream maker according to manufacturer’s directions.

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