Sour Cherry Sorbet

If you've got 10 minutes, you've got time to whip up this two-step puckery-tart sorbet recipe.

By Kate Ramos
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

hands-on:
10 mins
total:
10 hrs 10 mins
Yield:
3 cups
Nutrition Info
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Ingredients

Directions

  • If using fresh cherries, spread onto a rimmed baking sheet lined with parchment paper. Freeze, uncovered, 6 hours or overnight.

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  • For syrup: In a small saucepan combine sugar and 1/4 cup water. Bring to a simmer, whisking to dissolve sugar. Remove from heat; let cool slightly, then chill 1 to 2 hours or until completely cool.

  • Combine cold syrup and frozen cherries in a food processor fitted with blade attachment. Process 3 to 5 minutes or until mixture is smooth, scraping down sides of bowl after each minute.

  • Transfer sorbet to a freezer-safe container. Freeze at least 4 hours. Serves 6.

Cherry Coke Float

  • Place two scoops of cherry sorbet in a cup. Top with chilled Coca-Cola and serve.

Cherry Rosé Float

  • Place two scoops of cherry sorbet in a champagne flute. Top with chilled sparkling rosé wine.

Fresh Cherry Substitution

Substitute 1 24.7-ounce jar dark Morello cherries in light syrup (such as Trader Joe's brand) for the fresh cherries. Drain well and pat dry before freezing as above. Makes 2 cups.

Nutrition analysis per serving: 116 calories, 1 g protein, 27 g carbohydrate, 0 g total fat (0 g sat. fat) 0 mg cholesterol, 1 g fiber, 27 g total sugar, 0% Vitamin A, 0% Vitamin C, 0 mg sodium, 0% calcium, 0% iron

Nutrition Facts

Per Serving:
70 calories; carbohydrates 18g; insoluble fiber 1g; sugars 15g; protein 1g; vitamin a 969.9IU; vitamin c 7.6mg; niacin equivalents 0.3mg; folate 6mcg; sodium 3mg; potassium 131mg; calcium 12mg; iron 0.2mg.
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