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I made cherry sorbet according to a recipe, only to find that the cherries I'd bought have a strongly bitter taste to them (not unusual for cherries in my experience). Now the sorbet tastes strongly of cherries I'd prefer not to eat :/ what can I do to improve the flavor, either as a last-minute addition during churning (too late for this batch but useful for the future) or a topping? I'm looking to make it sweeter.

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If you are looking to make it sweeter, adding more sugar or syrup would be the obvious answer. Also, on a side note, you can always let your sorbet thaw, make the necessary corrections and just churn it again. –  Henrik Söderlund Sep 14 '12 at 17:51
    
@HenrikSöderlund That is indeed useful! I was worried about adding granulated sugar while churning, as it might not dissolve well. Thawing, adding sugar, then re-freezing sounds like a good answer, if you want to make it one –  Yamikuronue Sep 14 '12 at 17:55
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Recently, I've started hand-blending the sorbet. The result is amazing. So, just add more sugar/syrup to taste and blend. –  BaffledCook Sep 14 '12 at 18:43

2 Answers 2

up vote 4 down vote accepted

If you're worried about the sugar not dissolving, you can add golden syrup to the thawed sorbet. It will also make your sorbet softer. I've only tried making sorbet a couple of times but when I used golden syrup, its consistency was softer than when I used sugar.

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In the US, other sugar syrups (your own simple syrup, honey, corn syrup, etc) are a lot easier to come by. And yes, golden syrup doesn't really crystallize (same goes for corn syrup) so it'll be softer. –  Jefromi Sep 15 '12 at 4:12
    
+1 Golden syrup is worth getting for this, it is a powerful sweetener and harmonious flavour to match, unlike simple syrup, corn syrup etc. Maple syrup is good too, but a little too distinctive and may hide the cherry flavours –  TFD Sep 15 '12 at 9:44
    
We thought maybe some honey or a simple syrup were worth trying :) –  Yamikuronue Sep 15 '12 at 19:20
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Personally, I don't like the flavour of honey and it has a more distinct flavour than golden syrup. But, if you like that flavour, go for it. One more thing, honey does crystallize, so I don't know how it affects the sorbet consistency –  Divi Sep 16 '12 at 0:29
    
Tried adding honey tonight... and it didn't freeze up. :| I'm going to let it chill overnight again, but it might be a lost cause. –  Yamikuronue Sep 17 '12 at 2:09

Salt counters bitterness. It may seem a little odd to add salt to a sorbet, but I can assure you that it is not unusual to use salt in desserts. Adding salt will also enhance the perceived sweetness of the sorbet.

You won't need much salt. Maybe a small pinch per serving would be enough. Just be sure to note the total amount of salt you add to a batch so that you can adjust up or down in subsequent batches.

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