Cherry Sorbet

Preparation info

  • Difficulty


Appears in


By James Viles

Published 2016

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  • 500 ml (17 fl oz) cherry purée (pitted, blended and sieved fresh cherries)
  • 240 ml (8 fl oz) sorbet base


Put the cherry purée and sorbet base in an ice-cream maker, add 240 ml (8 fl oz) water and churn until frozen. If you don’t have an ice-cream machine, pour into a shallow freezer container. Freeze until semi-frozen, then whisk very thoroughly. Freeze and whisk again, twice more.