Ok, so I’ve been on a sorbet kick lately! Nobody’s here to judge… And I don’t think it’ll stop anytime soon! I think next up will be Mango with macerated berries (thank you Haley at Appoggiatura for that wonderful idea)! But for now, we have to settle for Cherry-Almond sorbet. I know, it’s a hardship to bear – and I’ll gladly take it for the team 😉 ! This sorbet came out so super creamy and delicious! I think I’ll have to call this my favorite of the sorbets I’ve made thus far. After my first helping, I went back for round 2 and made a double scoop in combo with the Pineapple sorbet, which I enjoyed out on the back deck…oooh, doggy! Good times…good times…
Ingredients:
1 C sugar
3/4 C (6 oz) water
1 TBSP Amaretto (*optional)
1 tsp almond extract
juice from 1/2 of a lime
3 C fresh pitted bing cherries
Directions:
1. Place the sugar and water in a small saucepan. Cover, and bring to a boil over medium heat, stirring occasionally. When the sugar has dissolved, remove the pan from heat, and stir in the Amaretto. Transfer the syrup to a bowl; place in fridge to chill.
2. Place the cherries, almond extract, and lime juice in the bowl of a food processor or blender; process until liquified, about 2 minutes. Add puree to the chilled syrup; stir to combine.
3. Freeze the sorbet in an ice-cream maker (this took about 15 minutes to freeze to creamy perfection), store in a plastic container in the freezer for up to 1 week.
Round 1:
Round 2:
Let’s not forget how good cherries and pineapples are for you…so eat up and be happy & healthy!
Happy Freezing!