- 1 Pound of fresh pitted cherries
- 6 cups of hot water
- 2 cups of cane sugar
- 1 1/2 Teaspoons of cornstarch
- 2 Teaspoons Cherry Brandy
- 8.2 oz jar of Bonne Maman INTENSE Cherry Fruit Spread
Heat the water and sugar on high heat until dissolved. Next, whisk in the cornstarch. Once fully whisked, add in the brandy and pitted cherries. Pour the sorbet mixture into a blender and blend until smooth. Strain sorbet mixture into a large bowl. (Strain is optional, straining ensures smoothness by catching any residual frozen cherry clumps, which can be discarded.) Add in the Bonne Maman INTENSE Cherry Fruit Spread and stir well.
If you have an ice cream maker pour entire sorbet mixture and churn, or just pour into a 3.7-quart baking dish and place in the freezer, checking every 1-2 hours, stirring as needed. Leave in freezer for 6-8 hours. Once fully frozen, remove, scoop and serve.