Use seasonal, fresh cherries to make a creamy, frozen homemade sherbet. To provide even more cherry flavor, it contains a small amount of cherry liquor.
Ingredients:
- 3 c. fresh Bing or other sweet cherries, pitted (about 1 pound)
- 1 c. sugar
- 1 1/2 c. whole milk
- 1 Tbsp. heavy cream
- 1 Tbsp. cherry booze, such as kirsch, or clear rum (optional)
- Juice of 1 lemon
Instructions:
Step No:01
In a big saucepan, mix the sugar and cherries. Bring to a gentle boil over medium heat, and cook for 10 to 15 minutes, or until the cherries are tender and the liquor is syrupy. Allow to come down to room temperature.
Step No:02
Place the cherries in a food processor or blender along with their juices. If you want some texture, don’t completely liquefy it; just blend until smooth. Blend in the milk, cream, alcohol, and lemon juice until well blended.
Step No:03
Following the manufacturer’s directions, churn the mixture in an ice cream maker. Then, scrape the mixture into an airtight freezer-safe container and freeze for at least 24 hours.
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