Cherry season has arrived! The juicy crimson fruit are one of my all time favourites and I eat as many as possible for the few months when they are widely available. So to celebrate both summer and the cherry season, why not try my cherry sorbet? This is incredibly easy to make but is packed full of cherry flavour. If you have a fancy ice cream maker, feel free to utilise it. However I found the addition of a little alcohol, means the sorbet never freezes too solid. Just remove from the freezer 15 – 30 minutes before serving and it should be ready to scoop. I have only added a little sugar as I added a sweetish cherry vodka I picked up on a trip to Krakow. I also like my sorbet to be a little tangy, but feel free to add a touch more sugar if you have a sweet tooth.
For some other frozen treats, check out my Vegan Blueberry Cardamon Ice-cream with Salted Caramel Sauce , Vegan Berry and White Chocolate ‘magnums’ , Vegan Black Forest Ice cream , Vegan Chocolate Praline Semifreddo and my Baobab, Blackcurrant, Cardamom, Coconut Ice-Pops
Easy Cherry sorbet
500 g fresh cherries, pitted
3 dl/ 300 ml water
40 g sugar
2 tbsp kirsch or cherry vodka
Add the cherries, water and sugar into a small saucepan and bring to a low simmer for 25 – 30 mins, until the cherries are soft and tender.
Allow to cool a little before adding to a blender and blending until smooth. Pass the mixture through a sieve and stir in your alcohol.
Pour into a suitable freezing container and place in the freezer. Every 30 – 40 minutes take out the sorbet and give it a good stir to prevent too many ice crystals forming.
Repeat until the sorbet is completely frozen and smooth