This cherry sorbet is light and refreshing, yet has a deep, rich flavor from the balsamic vinegar. If you don’t get a chance to whip this up during the summer months, substitute frozen, drained cherries for the fresh ones.
- 3C Bing cherries, halved and pitted
- 2/3C water
- 2/3C sugar
- 2T balsamic vinegar
- Pinch of salt
- Place cherries in a blender. Combine water, sugar, vinegar and salt in a small saucepan. Warm mixture over medium heat until sugar is dissolved. Add the sugar mixture to the cherries and blend until smooth. Pour mixture into a bowl through a sieve, pushing through with a rubber spatula. Chill about 4 hours or up to overnight. Freeze using ice cream machine according to manufacturer’s instructions. Let set completely in freezer. Enjoy.
- Total time does not reflect the time needed for chilling and churning.