½ cup granulated sugar ½ cup water 3 pounds pitted sweet dark cherries ¼ cup fresh lemon juice ½ cup orgeat syrup
Calories 66 (1% from fat) • carb.17g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg • calc. 6 mg • fiber 0g
Place sugar and water in a 1½ quart saucepan. Bring to a boil over mediumhigh heat, reduce heat to medium, and cook until the sugar is completely dissolved to make a simple syrup -- you will have about ⅔ cups simple syrup. Transfer to a bowl and cool completely. Place the cherries in a food processor fitted with the metal "s" blade. Pulse to chop, then process until completely puréed -- you will have about 6 cups purée. Stir in the lemon juice, orgeat, and cooled simple syrup. Cover and chill for 2 hours or longer. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The sorbet will have a soft, slushy texture, similar to a freshly scooped Italian ice. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.