Recipes

Place the sugar, bay leaf and peel from half of the lemon into a pan with the water and warm on a low heat until the sugar is dissolved. When dissolved, remove the syrup from the heat and set aside to allow the flavours to infuse.

Remove the stones from the cherries.

Now remove the lemon peel and bay leaf from the syrup. Place the pitted cherries and the syrup into a food processor and blend until smooth. Add 1 tsp of lemon juice, the cherry liquor and vanilla extract and blitz until absorbed.

Place cherry mixture into an ice cream machine and churn until it is thick and glossy, then place in a container and freeze overnight.

Cherry sauce:

Remove the stones from the remaining cherries.

Place the pitted cherries, sugar and water into a heavy-based saucepan and cook over a high heat until the fruit breaks down and thickens.

Blend the cherry mix until smooth, then leave to cool. Refrigerate until needed.

Serve two scoops of sorbet with a drizzle of sauce, topped with thick cream, a mint leaf, and a sprinkling of dark chocolate.