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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Black Cherry Sorbet

Makes: 10 servings
Prep 30 mins Freeze 10 hrs
Black Cherry Sorbet
Ingredients
  • 5  cups  pitted dark sweet cherries
  • 1 1/2  cups  water
  • 1  cup  sugar
  • 1  cup  champagne
  • 2  teaspoons  finely shredded lemon peel
Directions

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)
  • Servings Per Recipe 10,
  • cal. (kcal) 143,
  • Fat, total (g) 1,
  • carb. (g) 32,
  • pro. (g) 1,
  • sodium (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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