Makes 1 quart
- 2pounds fresh sweet cherries (such as Bing), stemmed and pitted
- 1cup granulated sugar
- Generous pinch of kosher salt
- 3/4cup water
- 1 to 2tablespoons lime juice, or to taste
- Heat oven to 400° F.
- In a 9-x-13-inch roasting pan with sides, mix the pitted cherries with the cup of sugar and a generous pinch of salt. Toss well to evenly coat. Roast for 30 to 35 minutes, until the fruit has softened and its juices are bubbling and starting to thicken. Add the water, then roast for another 5 to 10 minutes or until the juices start to bubble again. This step essentially creates a simple syrup in the pan. Remove from oven and let cool to room temperature.
- Transfer the cherries and all accumulated juices into the jar of a blender, and blend well. Add lime juice to taste. Keep in mind that the freezer dulls sweet flavors, so aim for a base that tastes slightly too sweet before churning. You should have about 4 cups of purée.
- Strain the purée through a fine-mesh strainer, pushing gently down on the solids to extract as much juice as possible. Scrape the underside of your strainer to get all of the purée. Straining is optional, though I find it worthwhile to get a smooth, velvety sorbet.
- Cover and chill the purée until very cold, at least one hour or overnight.
- Pour the chilled base into the ice cream machine and churn according to manufacturer directions, or until the sorbet is thick.
- Transfer the sorbet into a freezer-safe container, and press plastic wrap against the top to prevent ice crystals from forming. It should keep well for up to a month.
