This recipe was developed by long-time Madison Herb Society member, Bonnie Kulke, for a sorbet class that she taught in 2010.

50-60 Bing cherries, pitted
1 cup herbal simple syrup
1 1/3 cups fresh orange juice
1/2 cup white corn syrup

Puree cherries with simple syrup and orange juicefor 3 minutes till smooth. Add corn syrup. Chill and freeze in ice cream maker.

Herbal Syrup

1 cup sugar
2 1/2 cups water
herb of your choice (rosemary, mint, lavender, etc.)

Combine sugar and water in saucepan. Bring to boil and stir to dissolve sugar. Reduce heat to low, add chopped herb, cover and simmer for 5 minutes. Let cool to room temperature. Strain out herb.