Ok every year we make homemade ice cream for July 4th. In recent years we have been getting creative with our ice creams. However the current kick seems to be turning towards sorbet. 😉 Sorbet is a GREAT way to use fresh fruit, and preserve it for eating all summer long, and we are just loving it.
I sent Kyle to the store on his way home from work one evening to pick up some more milk, and he came home with cherries too. “They were $1 a pound” he said. Yumm. Dinah has been snitching cherries from the fridge and every time I turn around has cherry juice all over her face and hands.
Anyways since the cherries were such a good price we decided to try making cherry sorbet, so Kyle brought home LOTS more cherries.
- 5 lbs pitted cherries (weight measured with no pits in them)
- 1 c water
- 1 c sugar
So after pitting (which takes a really long time) and weighing your cherries, put them in a large pot. Add the sugar and the water, and cook over medium heat stirring occasionally to prevent burning and/or boiling over. Kyle let it boil over and it left a puddle of a lovely deep red color on the stove top. 😛 But I wouldn’t recommend you do that because then you’ll have to clean it up. Once heated throughout, remove from heat and let cool to room temperature. Once cool put in a blender and puree until smooth. Chill in the refrigerator for half and hour or so, then freeze as directed by your ice cream maker. Yummy 😀
Yield: ~4 quarts
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