Try this cherry sorbet recipe with a dollop of lightly sweetened whipped cream or some more chopped cherries on top. Source: EatingWell Magazine, May/June 2012

Carolyn Malcoun
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Ingredients

Directions

  • Puree cherries, water and sugar to taste in a blender until smooth. Strain through a fine sieve, pressing on the solids to extract as much liquid as possible. (Discard solids.) Process in an ice cream maker according to the manufacturer's directions until firm and slushy. Transfer to an airtight container and freeze until ready to serve.

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Tips

Make Ahead Tip: Freeze in an airtight container for up to 1 week.

Tips: To pit fresh cherries, use a tool made for the job--a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler.

No ice cream maker? Pour the strained mixture into a 9-by-13-inch baking pan and place the pan on a level surface in your freezer. Freeze, stirring and scraping with a fork every 30 minutes, moving the frozen edges in toward the center and crushing any lumps, until firm and slushy, 2 1/2 to 3 hours.

Nutrition Facts

46 calories; 0.2 g total fat; 0.1 g saturated fat; 3 mg sodium. 134 mg potassium; 11.3 g carbohydrates; 1.2 g fiber; 8 g sugar; 0.8 g protein; 994 IU vitamin a iu; 8 mg vitamin c; 6 mcg folate; 13 mg calcium; 7 mg magnesium; 2 g added sugar;