Luscious dark sweet cherries are the basis for this delicious sorbet. It can be made with or without an ice cream maker.
Recipe can be doubled and made 2 days ahead. Keep frozen.
If you don't have an ice cream maker, pour mixture into 9-inch square pan; freeze 1 1/2 hours or until edges are solid but center is slushy. Spoon frozen mixture into processor; process to a course texture. Pour back into pan; freeze an additional 1 1/2 hours. Process again. Transfer to a covered container and freeze 3 hours or longer.
Reprinted with permission from the National Cherry Growers Foundation.