Black Cherry-Vanilla Sorbet - black cherries

Method

• Place sugar and water into a small saucepan and place over medium-high heat.
• Stir occasionally until sugar is dissolves.
• Bring mixture to a rolling boil.
• Continue to boil for 10-15 minutes or until a thin, syrup consistency is reached (syrup should coat the back of a spoon).
• Stir in vanilla extract.
• Set aside to cool.
• Then pour into a separate container and refrigerate until completely chilled (1-2 hours).
• Place cherries and simple syrup in a 5-quart food processor.
• Using a chopping blade, puree until mixture is smooth and frothy.
• Using a fine wire mesh sieve, strain mixture to separate cherry skins to reach a smoother consistency.
• Repeat if necessary.
• (Note: If you don't mind a naturally pulpy consistency, you may prefer not to separate the skins from the mixture).
• Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing.
• It took only 15 minutes for my machine to churn and freeze.
• With a rubber spatula, turn sorbet into a freezer container.
• Freeze for 3-5 hours or until desired texture is reached.