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.
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Units: US | Metric
- 1Purée cherries in blender until smooth (some chunks are OK).
- 2Add Muscat Canelli, white wine and water. Blend together.
- 3Pour mixture in a freezer friendly container and place in freezer until frozen (ice cream consistency).
- 4Stir mixture then scoop 1 cup in to each bowl.
- 5Garnish with a sprig of fresh mint leaves.
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Nutritional Facts for Cherry Sorbet
Serving Size: 1 (153 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 113.3
- Calories from Fat 1
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2.1 mg
- Total Carbohydrate 18.7 g
- Dietary Fiber 2.1 g
- Sugars 13.2 g
- Protein 1.1 g