Though three years have passed, I didn't forget Lucy's comment about David Lebovitz's cherry sorbet. And finally I've made it happen this summer. It's one of David's less fussy recipes (a feature I'm sure appealed to Lucy); the ingredients are just cooked down for a quarter hour, pureed in a blender than cooled and churned.
I skipped the almond extract/kirsch element of the original recipe, since I hate one and lack the other. And I added my staple icecream-making step of straining the mixture for guaranteed smoothness. Regardless, I imagine that my sorbet shared the same key element as David and Lucy's batches - a pure, intense cherry flavour.
Since the cherries I used were dark, over-ripe and very sweet the taste here was admittedly a little flat. I bet other cherry (and berry) varieties would show more moxie. A bit more lemon juice or some liquor would no doubt do the trick too. It's certainly a base worth tinkering with - not too fiddly, it churns to a beautiful light texture, and allows plenty of space for the feature fruit to shine.
(adapted slightly from a recipe in David Lebovitz's The Perfect Scoop)
1/2 cup water
scant 1/2 cup castor sugar
squeeze of lemon juice
Remove the stems and pits from the cherries; you can be messy about it since they'll be pureed eventually. Place all of the ingredients in a small-medium saucepan over moderate heat. Stir them occasionally as they cook for 10-15 minutes and take them off the heat when the cherries are soft all the way through.
Bring the mixture to room temperature, then puree it in a blender or food processor. Strain the mixture then chill it thoroughly in the fridge.
Churn the mixture in an icecream maker according to the manufacturer's instructions.