Unlike the drink, the sorbet uses actual cherries rather than juice to prevent the sorbet from being too icy. You can use fresh cherries, but I used frozen, pitted cherries, because let's face it, it's the pits having to pit cherries. Besides, these days frozen fruits and vegetables are of such high quality, you're really not losing much in flavor, so the convenience is hard to beat. Plus, with frozen cherries, the sorbet base is super cold. No need to chill overnight, just churn immediately!
Note that I used tart Morello cherries which was what was available at the store. If you use sweet cherries such as Bing, you probably won't need to use all of the simple syrup. Start with about 1 1/2 cups, then taste the puree and add more as needed.
Finally, the addition of corn syrup also helps to give the sorbet a smoother and less icy texture.
Makes approx 1 quart
First, make a simple syrup.
Combine in a small saucepan:
1 1/3 cup water
1 1/3 cup sugar (266g)
Heat and stir until sugar is dissolved. Remove from heat and set aside to cool. You should have approximately 2 cups of simple syrup
In a blender, puree in batches if necessary, the simple syrup* along with:
2 lbs pitted tart cherries*, fresh or frozen, (907 kg)
1/2 cup fresh lime juice (about 4 limes)
2 Tbs light corn syrup (41g)
*If using sweet cherries, don't use all of the simple syrup. Start with 1.5 cups, then taste puree to see if additional is needed.
Pour each batch of puree into a large bowl or pitcher (the latter makes it easier to pour into the ice cream machine). Stir to blend the batches.
Churn chilled puree in an ice cream machine according to manufacturer's instructions. Transfer to freezer-proof container, press parchment paper on top of sorbet and seal with air-tight lid. Freeze until firm, approx. 4 hours.