This dense sherbet is subtly dark and elegant. If you're wondering what the difference is between sorbet and sherbet, sorbet typically contains little more than fruit and sweeteners, while sherbet adds eggs or dairy products such as milk or a splash of half-and-half. Prep and Cook Time: 20 minutes, plus at least 5 hours of chilling and freezing time. Notes: Bing cherries will make a deep, bluish red, almost purple sherbet; lighter-hued cherries produce a tangier, brighter red sherbet.
2 cups frozen sweet cherries (juice included) or 3 cups very ripe pitted fresh sweet cherries (see Notes)
1 cup sugar
1 1/2 cups milk
2 tablespoons kirsch or other cherry liquor
1/4 cup fresh lemon juice
How to Make It
Put cherries in a small saucepan. Add 1/4 cup water and bring to a boil over high heat. Lower heat to medium and cook, stirring, until cherries have released their juice and pulp has softened.
Transfer cherry mixture to a blender and pulse 3 or 4 times to purée fruit pieces. Pour through a strainer into a medium heatproof bowl, using the back of a ladle to push any juice and purée through. Discard solids. Add sugar to hot liquid and stir until sugar has dissolved completely. Cover and chill for at least 1 hour.
Add milk, kirsch, and lemon juice and stir to combine. Pour into an ice cream maker and churn according to manufacturer's directions. Transfer to an airtight, freezer-safe container and freeze at least 4 hours.
Note: Nutritional analysis is per 1/2-cup serving.