Summer calls for delicious, cooling treats featuring locally grown cherries.
Makes 1 litre.
500 g frozen pitted cherries
125 g caster sugar
1-2 tsp fresh lemon juice to taste
Place frozen cherries in the bowl of a food processor, along with sugar and process until smooth, scraping down the sides as you go.
Once smooth, add lemon juice to taste.
Freeze in a loaf tin for 6-7 hours, or until firm.
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.