Tamal Ray’s cherry sorbet recipe | The Sweet Spot

A frozen cherry dessert that requires just three ingredients, but punches way above its weight when put on the table

Although I love a good ice-cream, sorbets have always been a favourite of mine. As well as the joy of their intense, fruitier flavour, they’re also easier to make, because there’s no need to cook egg yolks or worry about fat ratios and emulsification.

Today’s method is simple: you make a compote by stewing the fruit with a little wine and sugar, blend it down to a puree, then freeze. You can adapt it for any stoned fruit; I’ve made similarly moreish sorbets with ripe, juicy plums and peaches.

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