Ingredients
Units
Scale
- 2 lbs sweet cherries, pitted and de-stemmed.
- 1 pint blueberries
- 1 lime
- 1 cup water
- 1 tsp vanilla extract
- Pinch of kosher salt
- 1 cup sugar
- 1/4 corn syrup
Instructions
- In a medium saucepan, combine water, sugar, and corn syrup until sugar is dissolved.
- Add in pitted cherries and blueberries.
- Zest and juice lime. Add juice and lime zest into saucepan.
- Cook on low heat until cherries are softened.
- Remove the mixture from heat and bring to room temperature. Puree mixture in food processor until smooth.
- Strain mixture by pouring through fine sieve and pressing through with a rubber spatula or strain through cheesecloth to remove seeds and skin. You can skip the straining step if you like the texture of the skins in the mix.
- Chill mixture 1-2 hours.
- If you have an ice cream maker, start machine and add mix. With an electric machine, stir 20-25 minutes and mixture should be soft-serve consistency.
- Move to airtight container and freeze 4-8 hours.
- If you don’t have an electric machine, follow the manufacturer’s instructions for sorbet.
Notes
Not getting the right texture? Thaw the sorbet, add a touch more syrup. Too thin? Thaw it out, boil out some of the liquid. Or add more fruit. If you did it your ice cream maker, pop it spin it again after you tweak it.
- Prep Time: 45 min
- Freeze Time: 2 hours
Keywords: cherry berry sorbet, cherry sorbet, berry sorbet, cherry, berry, sorbet