Cherry Vanilla Almond Sorbet: Fresh Flavor, No Dairy

I had a bunch of leftover cherries and decided to make some homemade sorbet. In order to do this, I modified a recipe I had for mango sorbet.

First, pit 2 cups of cherries and freeze them until frozen solid. Meanwhile, make a vanilla simple syrup by combining 1 cup sugar, 3/4 cup water, and half a vanilla bean. Bring this mixture to a boil on medium heat, stirring to dissolve. Once it comes up to a boil, put it on low and let it simmer until smooth, about a minute. Take it off the heat and cool it completely. Remove the vanilla bean from the syrup. For extra vanilla flavor, split the vanilla bean after removing it and scrape the seeds into the syrup.

Next, put cherries, 2 cups ice, syrup, and 1/2 cup almond liqueur in a blender. Blend this mixture until it's smooth and slushy. Pour this into Tupperware containers and freeze it until frozen solid.

Will and I both found this delicious. I was considering adding chopped almonds the next time I made it, but once I tasted it, I realized it didn't need it.