Description
An abundance of cherries this summer? I've made 2 batches of this sherbet today!
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Directions
Combine pitted cherries and sugar in a large saucepan and bring to a slow boil over medium heat. Cook until cherries are soft and liquid is syrupy, about 10 -15 minutes. Cool to room temperature.
Add the cherries and juice to a blender or food processor. Blend until smooth with a few pieces left for texture. Add the milk, cream, brandy and lemon juice and blend until just combined.
Churn in your favorite ice cream maker according to manufacturer's instructions, then scrape into an airtight container and freeze at least 24 hours. Makes about 6-8 servings.
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Ingredients
 3 cups fresh Bing cherries, pitted (about 1 pound)
1 cup sugar
1 1/2 cups whole milk
1 T. heavy cream
1 T. cherry brandy or Kirsch
Juice of 1 lemon
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