Cool, sweet cherry sorbet,
makes a colorful, light and refreshing dessert.
Sweet
Cherry Sorbet
- 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.
Tips:
- If you have an ice cream
maker, follow manufacturer's instructions.
- Recipe can be doubled
and made 2 days ahead.
Nutritional Information
per Serving: 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.
