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Cherry Pie Sorbet






  1. Put cherry pie filling, cherry juice blend concentrate, lemon juice, lemon peel and almond extract in the container of an electric blender or food processor. Cover and process 15 to 20 seconds, or until smooth.
  2. Pour mixture into a 9-inch square pan or other shallow container. Cover with aluminum foil and freeze overnight. (Mixture becomes slushy, but never freezes firm.)
  3. Stir cherry mixture with a fork before serving.
  4. Scoop into serving bowls and garnish with toppings.
  5. Store remaining cherry sorbet in freezer.

Makes 6 servings; about 3 cups

Recipe used with permission from the Cherry Marketing Institute


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