3 cups cherries, stems removed and pitted
1 cup sugar
1/8 tsp salt
3/4 cup water
3 TBSP lemon juice
2 tsp vanilla (or vodka)- I used 1 1/2 tsp vanilla and 1/2 tsp cherry extract
2/3 cup heavy cream
1) Cook 3 cups pitted cherries, sugar, salt, and 3/4 cup water over medium heat- until it reaches a simmer, about 7 minutes. I used a flat bottomed whisk and mashed the cherries while they were cooking to help extract more of the juices. Place a fine mesh sieve over a bowl and strain the cherry mixture. Press down on the solids to help extract more juices. Discard the solids when done.
2) Add lemon juice and vanilla (and/or vodka- cherry extract). ** This amount of alcohol helps to keep the ice cream smooth, not frosty when it freezes. Cover and place in freezer for about 30 minutes, do not freeze.
3) Whip heavy cream in medium or large bowl until soft peaks form. Slowly whisk in juice mixture from freezer.
4) Turn ice cream maker on. While ice cream maker is moving, slowly add mixture into ice cream maker and let it churn until it reaches the consistency of soft serve ice cream. Place in a covered, air-tight container and store in the freezer.
Cook's Illustrated Cookbook
This baby was on fire about this sherbet:
Happy Friday Everyone!