Cherry Sorbet

Here is a recipe for cherry sorbet, a fresh and delicious dessert, ideal for the warmer periods or to finish off a dinner with a light and fruity note.

Ingredients

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

Preparation

1. In a small pot, bring the water to a boil with the sugar to create a simple syrup. Allow to cool completely.
2. In the meantime, wash the cherries, removing the stems and pitting them.
3. Blend the cherries together with the lemon juice until you get a smooth mixture. If you wish for a more refined sorbet, you can strain the mixture to remove any solid parts.
4. Combine the cooled sugar syrup with the cherry mixture and mix well. If you opt to add the liquor, this is the time to do it.
5. Pour the mixture into an ice cream maker and follow the machine’s instructions to churn it until the desired sorbet consistency is achieved.
6. If you don’t have an ice cream maker, pour the mixture into a suitable container and put it in the freezer. Stir the sorbet every 30-45 minutes to break up the ice crystals that form, until the right consistency is reached.
7. Before serving, leave the sorbet at room temperature for a few minutes to make it easier to scoop.

Trivia

Sorbet has ancient origins, and it is believed to have been created by the Arabs who mixed mountain snow with fruit juices and honey. In Italy, sorbet has been especially popular since the Renaissance, becoming a classic preparation of Italian pastry. Cherry sorbet, in particular, is appreciated for its sweet yet slightly tart flavor, typical of this summer fruit.