Sweet Cherry Sorbet
Cool, sweet cherry sorbet, makes a colorful, light and refreshing dessert.
1 (16-ounce) bag frozen pitted dark sweet cherries, thawed, juices reserved
1/2 cup hot water
1/2 cup granulated sugar
1/2 cup pineapple or cherry juice
1/2 teaspoon rum extract (optional)
- Stir water, sugar, pineapple or cherry juice and rum extract in medium bowl until sugar dissolves; set aside. Coarsely chop cherries and their juices in food processor. Add sugar mixture; blend until smooth.
- Pour mixture into 9-inch square pan; freeze 11/2 hours or until edges are solid but center is slushy. Spoon frozen mixture into processor; process to a course texture. Pour back into pan; freeze an additional 11/2 hours. Process again. Transfer to a tightly covered container and freeze 3 hours or longer. Keep frozen.
Makes 6 servings.
- If you have an ice cream maker, follow manufacturer's instructions.
- Recipe can be doubled and made 2 days ahead.
Nutritional Information Per Serving (1/6 of recipe): Calories: 120, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 0mg, Carbohydrates: 31g, Protein: 1g, Fiber: 1g
Recipe and photograph provided courtesy of the National Cherry Foundation, through ECES, Inc., Electronic Color Editorial Services.