Cherry Sorbet

Directions

1. 1
   Stem the cherries and remove the pits.
2. 2
   In a medium, nonreactive saucepan, warm the cherries over moderate heat with the water, sugar, and lemon juice until they start becoming juicy.
3. 3
   Cook for 10 to 15 minutes, stirring occasionally, until the cherries are very soft and cooked through.
4. 4
   Remove from the heat and let stand until they reach room temperature.
5. 5
   Puree the cherries and their liquid with the almond extract or kirsch in a blender until smooth.
6. 6
   Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
7. 7
   Any of the other summer fruit and berry sorbets make good partners for Cherry Sorbet, including Nectarine Sorbet (page 125), Cantaloupe Sorbet (page 111), or even Banana Sorbet (page 136).