![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6i6Qcy7FADFmRv9FJZE6yAgf5eJitFF9SRKvRLqBnvohOuMvUN4zE61HIuhH_jlFqwuBE2YZLVTzWrCZZbOxeK_kWGwkB-kHfgSDJ4ndVHSjLFk_4NW9PaY6px14IOFOhdUUNNF5VcdRd/s400/rec_kirroyalesorbet.jpg)
Ingredients
- 2 cups water
- 1 cup granulated sugar
- 1 jar Stonewall Kitchen Kir Royale Brunch Jam(Available now to pick up at the shop)
- To make a simple syrup combine the water and granulated sugar in a saucepan over medium high heat. Bring to a boil. Reduce heat and stir until the sugar is dissolved. Remove from heat.
- Place 1 jar of Stonewall Kitchen Kir Royale Jam in a food processor. Using a metal blade process jam until currents are fine pieces.
- Add pureed jam to the simple syrup and mix until uniform. Chill for at least 1 hour in the refrigerator.
- Place chilled mixture in an ice cream maker. Process for 30-35 minutes until the sherbet is thick and creamy. Freeze in freezer 8 hours or over night before serving. Can be kept frozen for one week in the freezer.