“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.”
- 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
- Place cherries in a food processor; cover and process until pureed. Add remaining ingredients; cover and pulse until blended. Transfer puree to a freezer container. Freeze 1 hour or until edges begin to firm; stir. Freeze 2 hours longer or until firm.
- Just before serving, transfer to a blender food processor; cover and process 2-3 minutes or until smooth Yield: 6 servings.
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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