This cherry sorbet is so quick and easy to make. I always keep a bag of frozen berries or fruit inn the freezer so I have a great dessert to whip up in a pinch. I will say though, that you do need a powerful blender to achieve a really smooth texture, but even a small bullet will do. After blending the sorbet, it’s a good idea to firm it up in the freezer for an hour or two if you plan to scoop it into a cone. Feel free to use any frozen fruit in place of the cherries, but I really love the vibrant red color of a cherry sorbet!! The sorbet is very refreshing served on its own, or scoop and serve with a slice of gluten free brownie for a wonderful gluten free dessert. Why not add a dash of liquor to the sorbet and make a frozen daiquiri? 
SHOP: granulated sugar | glucose syrup
Cherry Sorbet (No Churn Fruit Sorbet)
Ingredients
- 1/2 cup granulated white sugar
- 1/2 lemon juice only
- 1/4 cup glucose syrup
- 1 tsp citric acid
- 3 cups frozen cherries/berries
- 1/2 cup ice water or apple juice (use only as required)
Instructions
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In a small pot or in the microwave, warm the sugar, glucose and lemon juice, stirring intermittently until the sugar is dissolved.
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Stir in the citric acid and set aside to cool.
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Place the frozen cherries into a blender capable of crushing ice like a Thermomix, along with the sugar syrup. Blitz, slowly drizzling in enough water to get a smooth frozen purée. The speed will vary depending on the appliance and texture of the purée, so use your intuition, adjusting as you go, scraping down as necessary.
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Place into a pre-frozen container and leave in the freezer to firm up as desired.