Sour Cherry Sorbet

6 Reviews

Prep: 15 min
Ready In: 12 hr 15 min

“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.” - by CJ

Ingredients

3 cups pitted tart red cherries
1 cup white sugar
1/3 cup dry white wine
1/2 teaspoon almond extract
1/2 teaspoon salt

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Metric US

Original recipe yields 6 servings

Directions

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.
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.

Nutrition

Amount Per Serving (6 total)

Calories
194 cal
10%

Fat
0.7 g
1%

Carbs
45.7 g
15%

Based on a 2,000 calorie diet

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Reviews (6)

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Gene

Jul. 22, 2011

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

TinaJWag

Jul. 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 ..." See moremy husband thinks the recipe is perfect as written. He thinks the sour cherries would be too tart with less sugar. Great summer recipe!"

lutzflcat

Jul. 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 ..." See moreprocess 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."

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