Sweet Cherry Sorbet

1. 1

   Stir water, sugar, pineapple or cherry juice and rum extract in medium bowl until sugar dissolves; set aside.Coarsely chop cherries and their juices in food processor. Add sugar mixture; blend until smooth.

2. 2

   Pour mixture into 9 inch square pan; freeze 1 1/2 hours or until edges are solid but center is slushy. Spoon frozen mixture into processor; process to a course texture. Pour back into pan; freeze an additional 1 1/2 hours. Process again. Transfer to a tightly covered container and freeze 3 hours or longer. Recipe can be doubled and made 2 days ahead. Keep frozen.

3. 3

   If you have an ice cream maker, follow manufacturers instructions. Pour into a tightly covered container and freeze for 3 hours or longer.

* Per serving · 4 servings · Values may vary.

No additional tips available.