Black Cherry Sorbet

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  • Makes: 10 servings
  • Prep: 30 mins
  • Freeze: 10 hrs
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Black Cherry Sorbet
1 1/2
cups water
cup sugar
cup champagne
  1. In a blender container or food processor bowl combine cherries and 1 cup of the water. Cover and blend or process until pureed. Strain cherry mixture through a sieve, discarding pulp.
  2. In a bowl combine strained cherry mixture, remaining water, sugar, champagne, and lemon peel, stirring until sugar dissolves. Pour into a 13x9x2-inch baking pan. Cover and freeze about 4 hours or until almost firm. Break the frozen mixture into chunks.
  3. Transfer chunks to a large, chilled mixing bowl. Beat with an electric mixer on medium speed until smooth but not melted. Return quickly to the cold pan. Cover and freeze for 6 to 8 hours or until sorbet is firm. Makes 10 servings.
From the Test Kitchen

Freeze for up to 2 weeks.

Nutrition Facts (Black Cherry Sorbet)
    Per serving:
  • 143 kcal cal.,
  • 1 g fat
  • 1 mg sodium,
  • 32 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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