Dark Cherry Sorbet
|Canned pitted dark cherries||850 Gram (2 Cans, 425 Gram Each)|
|Water||3⁄4 Cup (12 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs) (Extra Required)|
Blend or process cherries with their liquid until finely chopped.
Strain, if desired, to remove the cherry pieces.
Combine cherry mixture, water, sugar and lemon juice in pan.
Bring to boil, stirring until sugar is dissolved.
Remove from heat, pour into deep 20cm (8in) cake tin, cool to room temperature, freeze until partly set.
Beat egg whites until soft peaks form, add extra sugar gradually, beat until dissolved, stir into partly-set cherry mixture.
Freeze, stirring with fork occasionally, until set.