Cherry Sorbet

Preparation info

  • Difficulty

    Easy

Appears in

Biota

By James Viles

Published 2016

  • About

Ingredients

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

Method

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.