Black cherry and cinnamon sorbet
Sorbets
A delicious and decadent silky sorbet that is inspired by a nineteenth century Italian cookbook, Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well. Note that Artusi's original recipe calls for sour cherries. If you have access to these delicious fresh sour cherries, you will need all of the sugar. If you are using sweet, dark cherries you may find using all of the sugar too sweet for your liking so adjust to taste, but do remember that the sugar in this recipe helps the sorbet have a soft consistency. Keep in mind that the less sugar you put in it, the 'icier' the consistency of the sorbet will be, a trait you will find it you allow the sorbet to sit for a few days in the freezer. If you are making this to eat on the same day, this won't be too much of a problem. If you're not making this vegan, a drizzle of fresh cream at the end (or softly whipped if you prefer) is wonderful, especially as it begins to mix in to the rest of the sorbet, I highly recommend it.
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