Really happy with this cherry sorbet I just made. Had a lot of trouble with oxidation from my cherries last year and my cherry sorbet then ended up tasting like wood shavings. This year I heated the cherries up right after pitting them, just enough to destroy the oxidation enzymes but not so much to make them jammy.
506g pitted cherries
67g sucrose
11g inulin (optional, for body)
Blend, strain, freeze and process
Also having a lot of fun with this technique I discovered in the EMP cookbook too - infuse 3/4 of herbs into ice cream base, then blanch and shock and blend in 1/4 after. Nice green color with great herb flavor. This one is lemon verbena from my garden, but I have also done it with lemon basil and thai basil. I use 30g herbs for a 1 pint base
