Cherry Sorbet

Preparation

Place the pitted cherries, water, icing sugar, and lemon juice together in a blender.

Blend until smooth.

Pour the mixture through a fine sieve to remove the skins.

Press well with a spoon to extract as much juice as possible.

Place the strained puree in the refrigerator for 2–3 hours until the mixture is thoroughly chilled.

Pour the chilled mixture into the ice cream maker and churn according to your machine's instructions until thick and frozen.

Serve the sorbet immediately for a soft texture, or place it in the freezer for another 1–2 hours for a firmer sorbet.