Black Cherry-vanilla Sorbet

Total Time: 4 hrs Preparation Time: 4 hrs

Ingredients

• Servings: 6
• 5 cups black cherries, pitted
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon vanilla extract, pure

Recipe

• 1 place sugar and water into a small saucepan and place over medium-high heat. stir occasionally until sugar is dissolves. bring mixture to a rolling boil. continue to boil for 10-15 minutes or until a thin, syrup consistency is reached (syrup should coat the back of a spoon). stir in vanilla extract. set aside to cool. then pour into a separate container and refrigerate until completely chilled (1-2 hours).
• 2 place cherries and simple syrup in a 5-quart food processor. using a chopping blade, puree until mixture is smooth and frothy.
• 3 using a fine wire mesh sieve, strain mixture to separate cherry skins to reach a smoother consistency. repeat if necessary. (note: if you don't mind a naturally pulpy consistency, you may prefer not to separate the skins from the mixture).
• 4 place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. it took only 15 minutes for my machine to churn and freeze.
• 5 with a rubber spatula, turn sorbet into a freezer container. freeze for 3-5 hours or until desired texture is reached.