Sour Cherry Sorbet

Sour Cherry Sorbet

7
CJ 21

"When sour cherries are in season, this preparation really shows off their color and flavor. Do not omit the salt as it keeps the sorbet 'scoopable' instead of a solid block of ice. Preparation time does not include time for pitting cherries. I get mine in Door County, Wisconsin, already pitted."

Ingredients 12 h 15 m {{adjustedServings}} servings 194 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Place the cherries into the work bowl of a food processor, and process until pureed, about 1 minute. Add sugar, white wine, almond extract, and salt to the pureed cherries, and process again to mix well, about 30 seconds.
  2. Pour the mixture into a 6-cup freezer container with a flat bottom. Cover the sorbet, and freeze until partially frozen, 3 to 4 hours. Stir and scrape the frozen sorbet into the soft part of the sorbet to mix well; cover and freeze 2 to 3 more hours. Repeat stirring and scraping, cover again, and freeze overnight.
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Reviews 7

  1. 7 Ratings

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Gene
7/22/2011

I don't think the alcohol is necessary...it gave it just a slightly odd aftertaste. but it's a fabulous recipe.

TinaJWag
7/15/2011

I followed this recipe exactly (using my Cuisinart Sorbet Maker) and it was delicious. The flavor is very intense. I toyed with the idea of reducing the sugar slightly and making another batch, but my husband thinks the recipe is perfect as written. He thinks the sour cherries would be too tart with less sugar. Great summer recipe!

lutzflcat
7/13/2011

Rarely, do I ever see sour cherries in Florida, however, sweet are in abundance in the area right now. I used sweet cherries, reduced the sugar about 1/4 cup and used my Cuisinart Ice Cream maker to process the fruit mixture. The finished texture was classic sorbet, it firmed up perfectly. If I use sweet cherries again, I'll try 1/2 cup of sugar because it was still pretty sweet, but that's just a personal taste preference. I'm sure sour cherries would have made this even better, but this was still pretty darn good. Thanks, CJ.