Double Cherry Sorbet

Name: Double Cherry Sorbet
Yield: Approximately 6 cups (1 L 440 ml)
Cuisine: American
Ingredients: Few drops of Tartaric Acid Solution or lemon juice; Few drops of Tartaric Acid Solution or lemon juice; 1½ cups (360 ml) simple syrup, at room temperature; 2 pounds (910 g) fresh Bing cherries; 2 pounds (910 g) fresh Royal Anne cherries; 4 ounces (115 g) granulated sugar; 1 cup (240 ml) water

Preparation info

Approximately
6 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

2 pounds (910 g) fresh Bing cherries
2 pounds (910

Americas
United States
Dessert
Vegan
Ice cream
Gluten-free

Method

Rinse, stem, and pit the cherries. Place in a saucepan with the sugar and water. Stir to combine and bring to a boil. Cook over medium heat, stirring from time to time, until the cherries start to soften, about 10 minutes. Puree the mixture in a food processor. Force through a fine mesh strainer and discard the solids.
Combine the cherry juice with most of the