Red Stag Manhattan Sorbet
2/3c Red Stag
1/4c Dry Vermouth (if substituting another bourbon use Sweet Vermouth)
Dried Cherries (I’d say around 1c, but this is a preference thing)
Combine the Red Stag and dried cherries in a bowl or container and soak overnight. Strain the bourbon into a saucepot (reserve about 2T). In the pot with the bourbon, add 2c of water, 2c of sugar, and 2T of the Vermouth. Bring to a boil and let roll for a few minutes. You want to make sure all of the sugar is dissolved and cook out most of the alcohol. Let cool. Combine the bourbon simple syrup, the additional 3c of water, and the reserved bourbon and vermouth. Process in an ice cream machine according to manufacturer’s directions. Fold in the bourbon soaked cherries by hand once the sorbet is processed and freeze.