Cherry Sorbet
Try this cherry sorbet recipe with a dollop of lightly sweetened whipped cream or some more chopped cherries on top.
A portrait of Carolyn Malcoun
Source: EatingWell Magazine, May/June 2012
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size:
about 1/2 cup Per Serving:
46 calories; protein 0.8g; carbohydrates 11.3g; dietary fiber 1.2g; sugars 8.4g; fat 0.2g; saturated fat 0.1g; vitamin a iu 994.3IU; vitamin c 7.8mg; folate 6.2mcg; calcium 13.3mg; iron 0.3mg; magnesium 7.3mg; potassium 134.4mg; sodium 3.3mg; added sugar 2g.
Exchanges:
1 fruit