I’m insatiable when it comes to fresh cherries, and I eat pounds and pounds of them right off the stem during their ridiculously brief season, which I’m convinced is one of nature’s cruelest acts. But their characteristic flavor really becomes pronounced when warmed, so I sauté them first to deepen their luxurious flavor. Be sure to start with full-flavored, very dark cherries, like plump Burlat cherries or blackish red Bings.

　　

Ingredients

makes about 1 quart (1 liter)

　　2 pounds (1 kg) cherries

　　1 cup (250 ml) water

　　3/4 cup plus 2 tablespoons (180 g) sugar

　　1 teaspoon freshly squeezed lemon juice

　　1/8 teaspoon almond extract, or 1 teaspoon kirsch

　　

Step 1

Stem the cherries and remove the pits. In a medium, nonreactive saucepan, warm the cherries over moderate heat with the water, sugar, and lemon juice until they start becoming juicy. Cook for 10 to 15 minutes, stirring occasionally, until the cherries are very soft and cooked through. Remove from the heat and let stand until they reach room temperature.

　　

Step 2

Purée the cherries and their liquid with the almond extract or kirsch in a blender until smooth.

　　

Step 3

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

　　

Perfect Pairing

Step 4

Any of the other summer fruit and berry sorbets make good partners for Cherry Sorbet, including Nectarine Sorbet (page 125), Cantaloupe Sorbet (page 111), or even Banana Sorbet (page 136).

　　The Perfect Scoop