Luscious dark sweet cherries are the basis for this delicious sorbet. It can
be made with or without an ice cream maker.
1/2 cup hot water
1/2 cup sugar
1/2 cup pineapple or cherry juice
1/2 teaspoon vanilla extract, optional
1 (16 ounce) bag frozen pitted dark sweet cherries, thawed, juices reserved
Stir first 5 ingredients in medium bowl until sugar dissolves; set aside.
Coarsely chop cherries and reserved cherry juices in food processor.
Add sugar mixture; blend until smooth.
Pour cherry mixture into ice cream maker and follow
When done, transfer sorbet to tightly covered container; freeze until solid,
at least 3 hours.
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
Recipe and photo credit (used with permission):
National Cherry Growers Foundation