1 cup 100% Tart Cherry Juice (Montmorency, no sugar added)
¼ cup Pitted Tart Cherries (frozen is fine), plus extra for garnish
2 Tbsp Honey, plus extra for drizzling
1 tsp Fresh Lemon Juice
1 Pinch Fine Sea Salt
Steps:
Stir together the tart cherry juice, honey, lemon juice, and salt until the honey fully dissolves. NOTE: Tart cherry is naturally sour, and freezing mutes sweetness, so aim a touch sweeter than you'd like it frozen.
Pour the base into an Ice Cream Cup and drop in the tart cherries, filling to — but not above — the MAX line.
Freeze on a level shelf for at least 24 hours (overnight or longer is ideal).
Rest the cup ~10 min, set the dial to SORBET, lock on the maker, and press slowly down. When the light turns red, lift and repeat 1–3 times until smooth.
NOTE: Too firm? A splash of tart cherry juice and one more pass loosens it up.
Scoop into a glass, top with a few tart cherries, and finish with a drizzle of honey. NOTE: Look for juice labeled 100% tart or Montmorency cherry. Sweet cherry juice or "cherry cocktail" won't give you the same bright, tart flavor.
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