Black Cherry Sorbet – a delicious recipe with black cherry juice, +, Mulling Spices, orange juice, almond. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring one cup cherry juice to boil with sugar and spices. Stirring occasionally until sugar is dissolved. Remove from heat.
2
Mix in remaining cherry juice and fresh orange juice. Chill 24 hours minimum for flavors to mingle.
3
Strain juice through fine mesh sieve to remove whole spices. Do not add extract yet.
4
Freeze according to your ice cream maker instructions. Or place in shallow container and place in freezer. Stir every 20-30 minutes to make ice crystals small. (It took ~2 hours to freeze in that manner and was more of a granita.)
5
Add almond extract with one minute of processing left or with last stir in freezer if making without an ice cream maker.
6
Serve alone or garnished with mint leaves. It's terrific with brownies or chocolate wafers.
7
*I used Penzey's Mulling Spices which included: Cracked cassia, cloves, allspice, cardamom seeds and mace. Whole, not ground spices.
72
kcal
Calories
1
g
Fat
17
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3 3/4 cups black cherry juice, bottled, 1/4 c + 2 tablespoons sugar, 2 teaspoons Mulling Spices*, 1/4 cup fresh orange juice, and more.
Yes, Black Cherry Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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