sorbetto di ciliege
for 6
1.5 kg cherries
600 g caster sugar
250 ml Vin Ruspo (a rosé wine from Tuscany)
Wash and dry the cherries, then remove the stones. Put the flesh in a food processor with the sugar, and pulse-chop to a purée. Add the wine.
Pour into an ice-cream machine and churn until frozen, or freeze in a suitable container.