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Epicurious

Cherry Sorbet

I’m insatiable when it comes to fresh cherries, and I eat pounds and pounds of them right off the stem during their ridiculously brief season, which I’m convinced is one of nature’s cruelest acts. But their characteristic flavor really becomes pronounced when warmed, so I sauté them first to deepen their luxurious flavor. Be sure to start with full-flavored, very dark cherries, like plump Burlat cherries or blackish red Bings.

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