Here’s another recipe I tried with my new KitchenAid ice cream maker attachment. Still using a wooden spoon; wrote to KitchenAid customer service regarding the misfit and waiting to hear back. Fingers crossed!
Sour Cherry Sorbet
- 16 ounces of sour cherries (I used frozen, thawed)
- 1+1/2 cup sugar
- 1 cup water
- Juice of 1 lemon
- To make a simple syrup, boil sugar and water until all sugar is dissolved and the syrup is reduced to 2 cups (after appx. 5 minutes). Refrigerate and let cool.
- Pulse the cherries in a food processor thoroughly. Transfer the cherries into a very fine mesh sieve sitting on top of a bowl. With the help of the back of a wooden spoon, push the cherries through the sieve and extract their juices as much as possible. Add juice of a lemon. Total liquid should be approximately 2 cups.
- Add 1 cup of the simple syrup into the cherry juice, mix and refrigerate for 3 hours. I like my sorbet really concentrated and tart. If you like a more diluted texture, you can use more of the simple syrup.
- After 3 hours, take the juice from the refrigerator. Very fine pieces of sour cherry skin will gather on top of the juice. Skim that off! This step is really important as if you do not discard these nasty remains, your sorbet will be rather grainy.
- Transfer the cold juice to the container of your ice cream machine and process according to the manufacturer’s instructions. Transfer the sorbet to a shallow plastic container and freeze for a minimum of 5 hours.