Black Cherry Sorbet
teaspoons finely shredded lemon peel
- 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.
- 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.
- 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