GENUINELY SOUTHERN FORESTS CHERRY SORBET

Summer calls for delicious, cooling treats featuring locally grown cherries.

Makes 1 litre.

INGREDIENTS

• 500 g frozen pitted cherries

• 125 g caster sugar

• 1-2 tsp fresh lemon juice to taste

METHOD

1. Place frozen cherries in the bowl of a food processor, along with sugar and process until smooth, scraping down the sides as you go.

2. Once smooth, add lemon juice to taste.

3. Freeze in a loaf tin for 6-7 hours, or until firm.

NOTES

• Lemon juice really brings out the flavour of the cherries, don't add it all at once, taste the sorbet before adding more.

• For sorbet that is set, but still soft enough to scoop you will need a ratio of 4:1 fruit to sugar.

Recipe and styling by Kate Flower and photo by Nick Thake as featured in A Local Table cookbook by Kate Flower.