Roasted cherry sorbet
Roast
Roasting
If you’re a fan of cherries in frozen form, then go turn on your oven! The extra step of roasting pays huge dividends since it intensifies the flavor and color of the cherries. By all means use the best cherries you can lay your hands on, but I can attest that even imperfect cherries can be churned into a near-perfect sorbet if you follow this method. <br /> <br />One of my favorite parts of this recipe is that by roasting your fruit, you can bypass the step of making a simple syrup. Just add the water to the roasting pan after the cherries have slackened and released their juices, and your oven will make a simple syrup for you. <br /> <br />Despite its simplicity, sorbet can be tricky to get right. Not all fruit sorbets need a simple syrup, but cherry benefits from the added water to thin out the fruit purée; otherwise you’ll get a thick, jammy texture. Also, don’t be tempted to dial back on the sugar because you’ll risk a harder, icier sorbet. That’s the beauty of the lime juice in this recipe—you can balance the sweetness to your personal taste.
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