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Sour Cherry Sorbet Recipe

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“My mother-in-law has a sour cherry tree in her yard that yields many quarts of cherries each June, and this is a great way to use some up,” notes Carol Gaus of Itasca, Illinois. “This frosty sweet-sour sorbet is a refreshing treat on a hot summer day.”

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Sour Cherry Sorbet Recipe

Prep: 10 min. + freezing

Yield: 6 Servings

10 10

Ingredients

3 cups frozen pitted tart cherries
1 cup sugar
1/3 cup white wine or grape juice
1/2 teaspoon almond extract
1/2 teaspoon salt

Directions

Place cherries in a food processor; cover and process until smooth. Add remaining ingredients; cover and pulse until blended. Pour into a freezer container. Cover and freeze until firm. Yield: 6 servings.

Nutritional Facts 1/3 cup equals 175 calories, trace fat (trace saturated fat), 0 cholesterol, 198 mg sodium, 42 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Sour Cherry Sorbet in Light & Tasty June/July 2007, p33

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Sour Cherry Sorbet (2)

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Reviewed on Apr. 11, 2010 by czyha

This is amazing. I'm making it for another dinner, 3rd one in 2 weeks! Everybody loves it. I served it in Belgian chocolate cups with a little whipped cream. Not so low fat that way, but yummy! My sour cherries are really dark like Bings so the sorbet is the colour of a really dark red wine. Beautiful.