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check out my previous secret recipe club posts: slow cooker beans & mushrooms, mojito chicken tacos, maple glazed whole wheat spiced apple pizza, pig out cookies, pasta with blistered tomatoes & arugula and iced grapefruit cookies, mushroom barley soup, scalloped ham and potato bake & andes mint cake, chicken souvlaki with tzatziki, asian pork chops, lemon lime meltaways, blueberry peach crisp, minted lemon ice, white chocolate macadamia nut blondies, raspberry cream filled eclairs, jam swirled cheesecake, whole wheat grapefruit cake, chewy no bake granola bars & carrot cinnamon waffles, cannoli, gingerbread muffins, double chocolate peanut butter chip oatmeal cookies, butterscotch peach cake, whole wheat honey pancakes, minted pineapple lime agua fresca, breakfast tacos, simple almond sandwich cookies, & roasted banana rum cake.
adapted from cookaholic wife
this recipe makes about 2 cups of sorbet (or half a quart), which easily serves 4, because unlike ice cream, a half cup serving is more than enough. if you're serving a larger crowd or simply want to make more, double or make one and a half times the recipe. the freezing time might be extended by a minute or two in your ice cream machine, but the rest of the steps remain the same.
1 pound (about 4 cups) black cherries, pitted
1 cup water
1/2 cup sugar
2 teaspoons lemon juice
- add all ingredients to a saucepan and place over medium high heat. stir frequently and bring to a boil. boil for about 5 minutes, or until the sugar is dissolved and the cherries start to break down. let cool slightly.
- use a food processor or blender to blend the mixture completely. strain with a fine mesh strainer to remove the skin. chill the mixture for a couple hours or overnight.
- process in your ice cream maker per the manufacturer's instructions. i have an older version of this cuisinart and i let it go about 20 minutes. serve right out of the ice cream machine or transfer to a container and freeze solid. let sit out about 5 minutes to soften slightly and make it easier to scoop.