• 400 ml (14 fl oz) cherry purée (see Note)
• 50 g (1¾ oz) trimoline
• 40 g (1½ 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.