Chocolate & Cherry Sorbet

Preparation info
  • Makes about

    500 g

    .
    • Difficulty

      Easy

Appears in

By Peter Gilmore

Published 2014

  • About

Ingredients

  • 500 ml (17 fl oz) strained unsweetened cherry juice
  • 160 g (

Method

Place the cherry juice in a small saucepan and reduce by half over medium heat. Combine the reduced cherry juice with the remaining ingredients in a clean saucepan. Bring to the boil, whisking constantly. Remove from heat. Put the mixture in a blender and blend well. Pour through a fine sieve. Allow to cool completely, then churn in an ice-cream machine. Freeze until required.