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Sour Cherry Sorbet

 Sour Cherry Sorbet
“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.”
6 ServingsPrep: 10 min. + freezing


  • 3 cups frozen pitted tart cherries
  • 1 cup sugar
  • 1/3 cup white wine or grape juice
  • 1/2 teaspoon McCormick® Pure 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.