Tangy-Cherry-Tea-Sorbet Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 21, 2008
I used fresh cherries. The only thing I'd do different is to blanch the cherries first in order to remove the peel so I could get a more smooth texture. This was really great tasting either way. Sweet, tangy, and a nice dessert to cool you off in the summer. Thanks!
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Photo by kinse10

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

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