Raspberry Cherry Sorbet

-1.0 setup and necessary objects

• Have an ice cream maker (I have the $50 cuisinart one where you freeze the bowl, it does the job just fine)

1.0 Raspberry Cherry Sorbet

Ingredients:

• 24 oz  ________________ Puréed Raspberries  (~ 3 Cups) Fresh or frozen.
• 8 oz  ________________  Puréed Sour Cherries (~1 Cup) Fresh or frozen
• 6 oz  _______________ Sour Cherry Juice (I used red jacket orchards, but you could just use any red berry juice)
• ¹⁄₂ Cup  __________________ simple syrup (1 part sugar one part water, cooked)
• 2 oz   _________________________ Maraschino liquor

Instructions:

• Combine the berry purée, juice, and simple syrup in a saucepan.  Heat till it starts to bubble.
• Add the maraschino liquor (you could use some other liquor here, but you need a little alcohol to keep it from just turning to a block of ice when frozen.)
• Pour the mixture into a bowl and let cool.  (I was impatient and used ice packs in a ziploc bag – which looks very gory).
• Once the mixture is cooled (at least to room temp, fridge temp. is better though).
• Run it through your ice cream machine – for about 30 minutes.
• Quickly transfer it to a container and freeze.