Cherry-Mint Sorbet

Note: Make sure the canister of your ice cream maker is frozen prior to starting.

Combine water and sugar in a medium saucepan. Bring to a boil then simmer until sugar has completely dissolved, 5-6 minutes. Remove the pan of syrup from heat and stir in mint leaves. Let it steep for 30 minutes.

Then stir in cherry puree. Strain mixture through a fine-mesh sieve into a bowl and discard solids. Chill for at least 3-4 hours in the refrigerator before pouring the mixture into the frozen cylinder of your ice cream maker. Freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and place in the freezer for another hour or until firm.

Yields 3 cups.