Cherry Sorbet
Cherry Sorbet is made with fresh Bing cherries a splash of red wine and just enough sugar to highlight the fruit flavor.
servings
Ingredients
- 24 oz Bing Cherries
- 4 oz red wine (½ cup, see note)
- 6 oz granulated sugar (¾ cup)
- ⅛ teaspoon table salt
Instructions
- Stem and pit 24 oz Bing Cherries. Put the cherries into a food processor with 4 oz red wine, 6 oz granulated sugar and ⅛ teaspoon table salt. Puree the mixture until smooth.
- Strain the puree through a fine sieve. You should have about 4 cups of puree.
- Refrigerate until the mix is very cold, at least 3-4 hours or overnight.
- Run in your ice cream machine according to the manufacturer's directions. (See Note)
- Pack into a plastic container, cover the surface with plastic wrap, cover and freeze overnight
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Notes
Use a light and fruity red wine without a lot of tannins. Pinot Noir, Grenache, Chianti or Valpolicella are good options. If you don't want alcohol you can use plain water or cherry juice in place of the wine.
If you don't have an ice cream maker you can turn the mix into a granita. Pour the mix into a flat metal pan, like a 13x9 brownie pan. Place the pan in the freezer for 30 minutes. Use a fork to stir the mixture and scrape any ice that formed around the edges of the mix. Repeat every 30 minutes for 3-4 hours until you have a fluffy, scoopable texture made up of small ice crystals.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!