Cherry sorbet
| Calories | Fat | Carbs | Protein |
| 7 | 40g | 98g | 10g |
Make your plant-based cherry sorbet with just three ingredients. Perfect for hot summer days or pairing with chocolate puddings.
Ingredients
8 servings (my daughter – 11- had half on her own in one go)
200g granulated sugar
500g cherries, plus more to serve (optional)
1 lemon, juiced
Method
- Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
- Put the cherries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl. Combine with the sugar syrup.
- If you have an ice cream machine, pour the mixture into it.
- If not, pour it into a freezer-proof container and freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer. Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep it in the freezer for up to a month.
- Serve with extra cherries, if you like.