Cherry Sorbet With Tarragon

1. 1

   In a small saucepan, combine the sugar and 13/4 cups water.

2. 2

   Bring to a boil and cook until the sugar is dissolved, about 2 minutes.

3. 3

   Set aside to cool.

4. 4

   Pass the cherries through a food mill or puree in a food processor and then pass them through a fine-mesh sieve.

5. 5

   Discard the solids and place the juice in a large bowl.

6. 6

   (You should have about 2 cups.)

7. 7

   Whisk in the ginger, tarragon, lemon juice and sugar-water mixture.

8. 8

   Freeze in an ice-cream maker according to the manufacturer's directions.

* Per serving · 4 servings · Values may vary.

No additional tips available.