Cherry Sorbet

Having so many cherries inspired me to make cherry sorbet, a very, very good sorbet from the book "The Perfect Scoop" by David Lebovitz.

*

Cherry Sorbet

(makes 1 quart)

*

2 lbs cherries

1 c. water

3/4 c + 2T sugar

1 t. freshly squeezed lemon juice

1/8 t. almond extract or 1 t. kirsch

*

Stem the cherries and remove the pits. In a medium, nonreactive saucepan, warm the cherries over moderate heat with the water, sugar, and lemon juice until they start becoming juicy. Cook for 10 to 15 minutes, stirring occasionally, until the cherries are very soft and cooked through. Remove from the heat and let stand until they reach room temperature.

*

Puree the cherries and their liquid with the almond extract or kirsch in a blender until smooth.

*

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.