Cherry And Pomegranate Sherbet Recipes

SOUR CHERRY SORBET

Sour Cherry Sorbet image

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

Ingredients

3 cups pitted tart red cherries
1 cup white sugar
⅓ cup dry white wine
½ teaspoon almond extract
½ teaspoon salt

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

BUTTERMILK SHERBET

Buttermilk Sherbet image

Provided by Food Network Kitchen

Time 5h

Number Of Ingredients 0

Ingredients

Steps:

Whisk 1 quart buttermilk, 1 cup sugar, 1/2 cup sour cream and the zest and juice of 1 lemon in a bowl until the sugar dissolves. Refrigerate at least 2 hours. Churn in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 3 hours.

SOUR-CHERRY AND LEMON-VERBENA SHERBET

Sour-Cherry and Lemon-Verbena Sherbet image

Fragrant lemon verbena makes a lovely partner for tart cherries in this lip-smacking sorbet.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 3h50m

Yield Makes about 1 quart

Number Of Ingredients 5

Ingredients

3/4 cup sugar
3/4 cup water
2 tablespoons packed fresh lemon-verbena leaves
1 1/4 pounds fresh or thawed frozen sour cherries, pitted (about 3 cups)
1 cup whole milk

Steps:

Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and add lemon verbena. Let steep 15 minutes. Pour through a fine sieve set over a bowl; discard solids. Refrigerate syrup until cold, about 15 minutes.
Puree cherries and lemon-verbena syrup in a blender until smooth. Transfer mixture to a bowl and stir in milk. Cover and refrigerate until cold, at least 1 hour and up to 2 hours.
Chill a loaf pan in freezer at least 10 minutes. Freeze and churn cherry mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sherbet can be frozen up to 2 weeks ahead.

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