- Prep: 25 minutes
- Cook: Freezer time: 5 hours
- Serves: 1 cup
- Yield: 4 servings
4 cups fresh Idaho Bing cherries, pitted, approx.. 2 lbs.
1 cup White Satin sugar
1 cup water
3 tsp. lime juice, freshly squeezed
1/2 tsp. kosher salt
Garnish: Idaho grown mint
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Make the simple syrup by combining the White Satin sugar and water in a small saucepan over medium high heat. Stir occasionally and simmer until sugar is dissolved, approximately 3-5 minutes. Set aside and cool.
Pit the cherries using a cherry pitter, then freeze pitted cherries until solid, approx 2-3 hours.
Process the frozen cherries with the simple syrup, lime juice and salt in a heavy duty blender or food processor until smooth. Use the “egg test” to test the consistency of the sorbet. Add small amounts of warm water to help blend, if needed, and add simple syrup in small increments to taste accordingly.
Transfer the sorbet to an 8×5-inch loaf pan or other freezer safe container and freeze for 2-3 hours, or until sorbet is firm.
Serve and garnish with Idaho mint sprig.