Cherry Sorbet

Preparation info

  • Difficulty


  • Makes

    500 ml

Appears in


By Brent Savage

Published 2010

  • About


  • 400 ml (14 fl oz) cherry purée (see Note)
  • 50 g ( oz) trimoline
  • 40 g ( oz) liquid glucose


Place half of the cherry purée in a saucepan over medium heat. Add the trimoline and glucose and stir until well combined.

Place the remaining purée in a heatproof bowl. Add the hot cherry mixture and stir until combined.

Transfer to a Pacojet container, cover and place in the freezer until frozen, then churn in the Pacojet until a sorbet forms. Place in the freezer until ready to serve. Alternatively, you can churn it in an ice-cream machine according to the manufacturer’s instructions — do not freeze mixture before churning.

This can be made 1 day in advance.