Sour Cherry Sorbet Recipe - Allrecipes.com
Sour Cherry Sorbet Recipe
  • READY IN 12+ hrs

Sour Cherry Sorbet

Recipe by  

"When sour cherries are in season, this preparation really shows off their color and flavor. Do not omit the salt as it keeps the sorbet 'scoopable' instead of a solid block of ice. Preparation time does not include time for pitting cherries. I get mine in Door County, Wisconsin, already pitted."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    12 hrs 15 mins

Directions

  1. Place the cherries into the work bowl of a food processor, and process until pureed, about 1 minute. Add sugar, white wine, almond extract, and salt to the pureed cherries, and process again to mix well, about 30 seconds.
  2. Pour the mixture into a 6-cup freezer container with a flat bottom. Cover the sorbet, and freeze until partially frozen, 3 to 4 hours. Stir and scrape the frozen sorbet into the soft part of the sorbet to mix well; cover and freeze 2 to 3 more hours. Repeat stirring and scraping, cover again, and freeze overnight.
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Reviews More Reviews

Jul 22, 2011

I don't think the alcohol is necessary...it gave it just a slightly odd aftertaste. but it's a fabulous recipe.

 
Jul 15, 2011

I followed this recipe exactly (using my Cuisinart Sorbet Maker) and it was delicious. The flavor is very intense. I toyed with the idea of reducing the sugar slightly and making another batch, but my husband thinks the recipe is perfect as written. He thinks the sour cherries would be too tart with less sugar. Great summer recipe!

 
Jul 13, 2011

Rarely, do I ever see sour cherries in Florida, however, sweet are in abundance in the area right now. I used sweet cherries, reduced the sugar about 1/4 cup and used my Cuisinart Ice Cream maker to process the fruit mixture. The finished texture was classic sorbet, it firmed up perfectly. If I use sweet cherries again, I'll try 1/2 cup of sugar because it was still pretty sweet, but that's just a personal taste preference. I'm sure sour cherries would have made this even better, but this was still pretty darn good. Thanks, CJ.

 
Jul 14, 2011

I found that the wine (I used a chardonnay) really was masked by the cherry flavour. I realise the salt plays a part in the sorbet, but I thought it was excessive. This could easily be a great base for a cherry daiquiri by replacing the white wine.

 
Jan 24, 2012

I have never seen a fresh sour cherry here in TX. When I ran across this recipe I knew I had 2 cans of sour cherries in the pantry so I experimented with those. I drained and gently pressed the cherries to remove canned liquid and find any missed pits. Used 1/2 cup sugar (we like tart), 2/3 cup Knudsen Just Tart Cherry Juice (to replace missing juice from missing fresh cherries), 1/2 t almond extract, and instead of the wine and salt I used probably 1/3 cup vodka (out of white wine). Mixed in the blender and then chilled and froze in Kitchen Aid ice cream bowl then into the freezer to ripen overnight. The texture is perfect. We like to top with chopped Amarena cherries.

 
Mar 13, 2012

Very good!

 

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Nutrition

  • Calories
  • 194 kcal
  • 10%
  • Carbohydrates
  • 45.7 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.7 g
  • 1%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 194 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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