What to do with too-bitter sorbet? 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.
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.