Black Cherry Sorbet
- Yield 6 servings
- 2 pounds black cherries
- 1 cup water
- 2/3 cup agave
- 1 teaspoon fresh lemon juice
Stem the cherries and remove the pits. In a medium saucepan over medium heat, combine the cherries with the water, sugar, and lemon juice, and cook until the cherries are very soft and cooked through, about 10-15 minutes. Remove from heat and let it cool to room temperature, then refrigerate to chill thoroughly .
Puree the cherries and their liquid and put the mixture through a fine sieve.
Once the cherry mixture is chilled, freeze according to your ice cream maker's instructions