Strikingly sweet and slightly boozy, this cherry sorbet recipe is a perfect way to use up the abundance of summertime sweet cherries. A good glug of cherry juice and kirsch brings out the flavor, while honey lends a little sweetness.
Drop the pitted cherries into a medium saucepan, and then pour in the cherry juice and honey. Add the split vanilla bean, and then bring to a simmer over medium heat.
When the cherries soften, turn off the heat and let them cool to room temperature. Scrape the vanilla seeds from the pod into the cherries, and then discard the pod.
Add the cherries and all their liquid to a food processor, and then add the kirsch and almond extract. Blend until smooth, and then transfer to the fridge until cold.
Make the sorbet.
Pour the sorbet base into your ice cream maker, and then freeze according to the ice cream maker's manufacturer's directions. Transfer the sorbet into an freezer-safe container with a tight-fitting lid and store in the freezer at least 4 hours to stiffen. Use within 1 month.