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."
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
10-14
ingredients
- 7 cups fresh cherries, pitted & ripe
- 1 1⁄2 cups muscat wine, canelli
- 1 cup white wine
- 2 cups water
- fresh mint leaves
directions
- 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.
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RECIPE SUBMITTED BY
I’m a single gal in my mid-20’s, raising 2 cats and a horse. A lacto-(sometimes ovo)-vegetarian since 1996 (childhood rebellion run wild), I work or volunteer for various local boutique wineries & vineyards in Northern California.
I use locally grown, organic produce whenever possible. I don't own a microwave or a food processor - probably because my kitchen is too small to fit them in! It also lacks a dishwasher, so any meal that is easy to clean up is a plus.
At age 18, I underwent a 16 level spinal fusion with titanium rods to correct idiopathic scoliosis, which left uncorrected, would have put me in a wheelchair. Since then I have been in 3 car accidents, one of which shattered my left hand (rebuilt) and triggered fibromyalgia.
When not working or cooking, I ride and train horses, paint badly (acrylic), play the guitar and piano, garden (organic), collect books and try to improve my calligraphy.
