Vegan Cherry Sorbet With Cacao Nibs & Pistachios

Makes 16 servings

  • 2 cups organic granulated sugar
  • 3 cups water
  • 6 cups fresh sweet cherries, pitted
  • Pinch of sea salt
  • Cacao nibs
  • Pistachios, shelled

*Choose organic ingredients when possible

  1. Add 2 cups of granulated sugar into a glass mixing bowl
  2. Pour 3 cups of boiling water into the bowl and whisk together until sugar is completely dissolved
  3. Pit 6 cups of fresh sweet cherries
  4. Place cherries into a high speed blender and blend until smooth and liquefied
  5. Strain cherry juice through a fine mesh strainer
  6. Combine strained cherry juice with sugar water and add in a pinch of sea salt to make the sorbet base
  7. Refrigerate sorbet base for a least two hours
  8. Make sorbet in Cuisinart ice cream machine, following the machine instructions. Sorbet will take approximately 40 minutes
  9. Meanwhile, chop pistachios and prepare desired toppings
  10. When sorbet is finished it will appear thick and creamy. Scoop into bowl and top with cacao nibs and chopped pistachios
  11. Save leftover cherry sorbet in the freezer