Cherry Sorbet

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 500 g cherry puree (i use ponthier), or strained, pureed, pitted fresh cherries
  • 150 g caster sugar

Method

  1. Mix the cherry puree, caster sugar, glucose and water in a bowl until smooth and well combined. Churn the cherry mixture in an ice-cream machine following the manufacturer’s instructions until firm. Freeze in an airtight container for at least 5 hours or until required. (The sorbet can be stored in an airtight container in the freezer for up to 5 days.)