When we were little, my grandma used to make us this dish every time we visited her house, and we always enjoyed it! You can experiment with the flavors and it is simple to prepare. My favorite flavors are strawberry and vanilla, thus I love to combine them in one recipe. I hope you enjoy it as much as we did.
| Prep Time: | 15 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cups pitted tart red cherries
- 1 cup white sugar
- ⅓ cup dry white wine
- ½ teaspoon almond extract
- ½ teaspoon salt
Instructions
- 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.
- 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.
Reviews
Loved it! Mixed it with wild blueberries. Yum!
Fabulous! Also great with homegrown grapes. I used almond flavoring with cherries, but vanilla with grapes.
We had bags of fresh sour cherries from a neighbor’s tree, and I was glad to finally find a way to use them other than in pie. I didn’t have all of the exact ingredients so I made a few swaps. I used sangria instead of white wine and substituted vanilla extract for the almond. I loved the flavor the sangria brought but felt the vanilla was overpowering – I’d skip that next time.
Really beautiful and packs a powerful flavor punch. Also a delightful garnish in summer adult beverages, using a melon baller!
Very good!
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.
I don’t think the alcohol is necessary…it gave it just a slightly odd aftertaste. but it’s a fabulous recipe.
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!
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.
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.