Tiense Suiker

Cherry Sorbet

Ingredients

500 g pitted cherries
90 – 130 g icing sugar (to taste)
2 tablespoons lemon juice
100 ml water

Preparation

Put 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 purée in the fridge for 2–3 hours to chill thoroughly.
Pour the chilled mixture into the ice cream maker and churn according to your device’s instructions until thick and frozen.
Serve the sorbet immediately for a soft texture, or freeze for 1–2 hours for a firmer sorbet.