Go slowly with the salt and lime juice, adding just a bit at a time. You may need more or less depending on your cherries, though keep in mind that flavor intensity dials down when frozen. If you want your sorbet to taste like a 10, flavor the base up to 11. If you can't find sour cherries, you can use their sweet counterparts; just up the acidity to keep things tart and refreshing.
Once blended, the base benefits from a few hours in the fridge so the flavors can mingle and the temperature can drop. The finished sorbet benefits even more from joining a glass of homemade lime soda for the best cherry lime rickey float you've ever had.
Sour Cherry and Lavender Sorbet
About This Recipe
|Yield:||Serves 6 (makes about 3 cups)|
|Active time:||30 minutes|
|Total time:||4 hours|
|Special equipment:||blender or food processor, ice cream maker|
|This recipe appears in:||The Science of the Best Sorbet Scooped: Sour Cherry and Lavender Sorbet|
- 3 cups sour cherries, sliced and pitted (about one quart whole)
- 3/4 cup sugar (optional: vanilla sugar)
- 1/2 teaspoon lavender
- 2 tablespoons Luxardo maraschino liqueur
- 1/2 teaspoon kosher salt, or to taste
- 2 1/2 teaspoons lime juice, or to taste
Combine cherries, sugar, lavender, and liqueur in blender. Blend until smooth. Add salt and lime juice incrementally, tasting as you go (see head note).
Pour mixture through a fine-mesh strainer into a container and chill for 3 hours, or until very cold. Churn in ice cream machine according to manufacturer's instructions.