We are headed for a heat wave this week. One last sweat streak before summer comes to an end. It will be a week of early morning trips to the beach, popsicles and no oven cooking unless absolutely necessary. And, naturally, this sorbet.
After a company’s campaign through the Twin Cities, we had ourselves a bottle of Tart Cherry Juice just asking to be made into sorbet. Remember the pomegranate sorbet and the blood orange sorbet? The cherry color promised to be amazing. Like before, I took the juice, poured it into ice cube trays and froze it.
Sweetened with a simple syrup, brightened with lemon juice, with a pinch of salt, the sorbet comes together in a food processor and this version is as wonderful as the others. Again, it’s rather soft when first processed but after a time in the freezer, it holds together. Tart cherry has just the right amount of bite too. Sweet and tart. And so perfectly cold.