SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

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
  • 5  cups  pitted dark sweet cherries
  • 1 1/2  cups  water
  • 1  cup  sugar
  • 1  cup  champagne
  • 2  teaspoons  finely shredded lemon peel

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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe