Sour Cherry Sorbet Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 30, 2014
Really beautiful and packs a powerful flavor punch. Also a delightful garnish in summer adult beverages, using a melon baller!
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Reviewed: Mar. 13, 2012
Very good!
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Reviewed: Aug. 21, 2011
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.
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Photo by PAMELA D. aPROpos of nothing

Cooking Level: Expert

Home Town: El Paso, Texas, USA
Living In: Dallas, Texas, USA

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Reviewed: Jul. 17, 2011
I don't think the alcohol is necessary...it gave it just a slightly odd aftertaste. but it's a fabulous recipe.
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Cooking Level: Expert

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Reviewed: 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!
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Photo by TinaJWag

Cooking Level: Expert

Home Town: Brooklyn, New York, USA
Living In: Staten Island, New York, USA

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Photo by Sarah Stone
Reviewed: Jul. 13, 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.
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Photo by Sarah Stone

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA
Photo by lutzflcat
Reviewed: 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.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA


 
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