Cherry Sorbet Food
CHERRY AND POMEGRANATE SHERBET
Provided by Ree Drummond : Food Network
Categories dessert
Time P1DT35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Add the cherries to a saucepan with the sugar and pomegranate juice. Bring to a slow boil and cook until the cherries are soft and the liquid is syrupy, 15 to 20 minutes. Cool to room temperature.
- Add the cherries and juice to a blender or food processor. Blend until smooth, stopping short of totally liquefying it if you'd like a little pulp. Add the milk, cream and lemon juice and blend briefly. Freeze according to your ice cream maker's instructions, and then transfer to an airtight freezer container and freeze for at least 24 hours before serving.
- Scoop into a pretty glass and serve. If you're feeling dangerous, mix with a little cold white wine for a delicious "milkshake." Just don't tell anyone I told you to do that.
CHERRY-BERRY ROSé SORBET
This flavorful, refreshing sorbet is a sophisticated twist on regular fruit sorbet. It's also quick to make with only 4 ingredients; no churning needed! Excellent served at brunch, or after a nice dinner party. Use your favorite frozen fruit blend, as this recipe is very versatile. Because of the wine, the sorbet will always remain scoopable, straight from the freezer!
Provided by France C
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- Place frozen fruit, 1/2 cup rosé, sugar, and lemon juice into the jar of a high-speed blender or food processor. Pulse a few times until the fruit begins to break up, then stream in the remaining wine while blending until the mixture is smooth.
- Taste and adjust flavor with additional sugar, if needed. Serve immediately or transfer to a freezer-safe container and freeze.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 40.7 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.5 g, Sodium 4.9 mg, Sugar 16.7 g
SOUR CHERRY SORBET
My mother-in-law has a sour cherry tree in her yard that yields many quarts of cherries each June, and this is a great way to use some up. This frosty sweet-sour sorbet is a refreshing treat on a hot summer day. -Carol Gaus, Itasca, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place cherries in a food processor; cover and process until smooth. Add remaining ingredients; cover and pulse until blended. Pour into a freezer container. Cover and freeze until firm.
Nutrition Facts : Calories 175 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 42g carbohydrate (40g sugars, Fiber 1g fiber), Protein 1g protein.
SOUR CHERRY SORBET
When sour cherries are in season, this preparation really shows off their color and flavor. Do not omit the salt as it keeps the sorbet 'scoopable' instead of a solid block of ice. Preparation time does not include time for pitting cherries. I get mine in Door County, Wisconsin, already pitted.
Provided by xvc
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 12h15m
Yield 6
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 45.7 g, Fat 0.7 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 0.2 g, Sodium 194.5 mg, Sugar 43.8 g
CHERRY SORBET
Created by accident, it is one of the most requested deserts that I make. A mixture of Rainer and Bing cherries seem to give it an extra special something. Use a non-oak white wine for this recipe. Also, if you are ever in Northern California, near the town of Placerville, stop by Latcham Vineyards and pick up a bottle of their Muscat Canelli & Gold Rush White wines. They are the original wines used in this recipe and easily the tastiest I've used to make it. If you're not into wine, substitute the amount for your choice of pure fruit juice.
Provided by blueyedwineaux
Categories Frozen Desserts
Time 10m
Yield 10-14 serving(s)
Number Of Ingredients 5
Steps:
- Purée cherries in blender until smooth (some chunks are OK).
- Add Muscat Canelli, white wine and water. Blend together.
- Pour mixture in a freezer friendly container and place in freezer until frozen (ice cream consistency).
- Stir mixture then scoop 1 cup in to each bowl.
- Garnish with a sprig of fresh mint leaves.
- Serve.
Nutrition Facts : Calories 113.3, Fat 0.2, Sodium 2.1, Carbohydrate 18.7, Fiber 2.1, Sugar 13.2, Protein 1.1
CHERRY SORBET WITH TARRAGON
Steps:
- In a small saucepan, combine the sugar and 13/4 cups water. Bring to a boil and cook until the sugar is dissolved, about 2 minutes. Set aside to cool.
- Pass the cherries through a food mill or puree in a food processor and then pass them through a fine-mesh sieve. Discard the solids and place the juice in a large bowl. (You should have about 2 cups.) Whisk in the ginger, tarragon, lemon juice and sugar-water mixture. Freeze in an ice-cream maker according to the manufacturer's directions.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 29 grams
EASY RAW SWEET CHERRY SORBET
This is the easiest sorbet recipe ever. This differs from traditional sorbet recipes, as it doesn't include simple syrup. Honestly, I didn't have time to make simple syrup from scratch. It would have required way too long to chill to the appropriate temperature. I instead used a mixture of ice-cold water, lemon juice, confectionery sugar and almond extract. "Cooking Time" includes time needed to churn in an ice cream maker as well as time needed to cure in the freezer. If you are as eager as I was to eat this sorbet, you may choose to serve it directly after churning without freezing for 2-4 hours, but please be aware that the sorbet will be soft and melt faster. I hope you enjoy this recipe as much as my family! Happy eating!
Provided by MarthaStewartWanabe
Categories Ice Cream
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine.
- Into a 5-quart capacity food processor, using the chopping blade, place all ingredients. Chop until smooth and foamy. The mixture will appear thin. If desired, strain for a smoother consistency. I prefer not to, as we like a naturally pulpy texture.
- Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
- With a spatula, turn sorbet into a freezer container. Freeze for 2-4 hours or until desired texture.
Nutrition Facts : Calories 113.4, Fat 0.3, SaturatedFat 0.1, Sodium 1, Carbohydrate 28.9, Fiber 3.2, Sugar 23.8, Protein 1.6
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