Try this cherry sorbet recipe with a dollop of lightly sweetened whipped cream or some more chopped cherries on top.
Yield: 8 servings, about 1/2 cup each
Active Time: 15
Total Time: 40
- 4 cups pitted sour or sweet cherries, fresh or frozen (not thawed, see Tips)
- 1 cup water
- 2-4 tablespoons confectioners’ sugar or superfine sugar
Puree cherries, water and sugar to taste in a blender until smooth. Strain through a fine sieve, pressing on the solids to extract as much liquid as possible. (Discard solids.) Process in an ice cream maker according to the manufacturer’s directions until firm and slushy. Transfer to an airtight container and freeze until ready to serve.
Tips & Notes
- Make Ahead Tip: Freeze in an airtight container for up to 1 week.Freeze in an airtight container for up to 1 week.
- Tips: To pit fresh cherries, use a tool made for the job—a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler.
- No ice cream maker? Pour the strained mixture into a 9-by-13-inch baking pan and place the pan on a level surface in your freezer. Freeze, stirring and scraping with a fork every 30 minutes, moving the frozen edges in toward the center and crushing any lumps, until firm and slushy, 2 1/2 to 3 hours.
Nutrition Bonus: Vitamin A (20% daily value)
1 Carbohydrate Serving
Exchanges: 1 fruit