Cherry Almond Sorbet ~ Improv Challenge

by FoodBabbles on June 21, 2012

Each year I get all giddy as cherries come into season and start to appear in the farmer’s market. Cherries are definitely my favorite fruit and Madelyn can just eat them like they’re candy. I have to ration them so that they last longer than a day. This month for Improv Challenge, our assigned ingredients were cherries and almonds. Due to Maddy’s peanut allergy I’m not able to use most other nuts either despite the fact that she only reacts to peanuts. It’s difficult to find almonds that haven’t been processed on equipment that also processes peanuts.

 

I was already thinking about a sorbet the moment I saw what the ingredients were and good luck keeping Maddy away from anything sweet and frosty. She definitely inherited the ice cream gene. So I knew I needed to come up with a fix so that Maddy would also be able to enjoy this frozen delight. I decided to “stretch it” a little bit here. I made a fresh cherry sorbet that has a bit of almond extract in it. Any time I bake with cherries I always add almond extract because it really complements the cherry flavor and takes it to the next level. I’m able to use almond extract since I learned that most commercial almond extracts are not even derived from almonds. They are made from the kernels of peach or apricot pits. Who knew?

This sorbet is all about the cherries, they reign supreme here. If you love cherries the way I do, you’re going to be in heaven. I used sweet cherries but you can surely use any cherry that you like. One of the great things about this recipe, from a health perspective is that there is hardly any sugar in it. Only few tablespoons in the entire batch! As a mother and a person who tries to eat relatively healthy, this thrills me. The other part of me, the grown up me is thrilled by the other batch I made. The boozy sorbet!

 

Oh yes, you can have some fun with the flavor here by adding wine in place of water. You can add white or red, whichever you prefer. I made two additional versions, one using a Moscato wine and the other using a Cabernet Sauvignon. Both were fantastic! I loved how the wines changed the taste and added their own complexity to the sorbet. So use your favorite wine and just see what happens. With either wine or water this is a vibrant, refreshing treat that is easy and quick to make.

*What’s your favorite frosty treat?

 

Enjoy!

~K

*Must be something about this time of year that makes me crave sorbet! Didn’t realize that a year ago I had also posted sorbet.*

One Year Ago: Strawberry, White Peach & Fresh Basil Sorbet and Coconut Key Lime Sorbet with Fresh Ginger

Print This Recipe Print This Recipe

Cherry Almond Sorbet

4 cups pitted sour or sweet cherries, fresh or frozen (do not thaw)

1 cup of water or 1 cup of your favorite wine

2-4 Tablespoons confectioners’ sugar (taste and see, I only used 2 in any of mine)

1/2 teaspoon almond extract

1/4 teaspoon salt

– Place all the ingredients into a blender and blend until smooth.

– Place a fine mesh sieve over a medium bowl and strain the cherry mixture, pressing on the solids to extract as much juice as possible. Discard the solids.

– Process in an ice cream maker according to the manufacturers instructions until firm and slushy. Transfer the sorbet to an airtight container and freeze until ready to serve.

– Enjoy!

*If you don’t have an ice cream maker, you can also pour the mixture into a 9-by-13-inch baking pan and place the pan on a level surface in your freezer. Stir and scrape the sorbet with a fork every 30 minutes, moving the frozen edges in toward the center and crushing any lumps, until firm and slushy, about 2 1/2 to 3 hours.

Now let’s see what the other Improvers have been up to this month!



Adapted from Eating Well

{ 29 comments… read them below or add one }

christy June 21, 2012 at 2:03 pm

looks amazing and i love the idea of adding wine…i think maybe a summer lambrusco would be perfect too 🙂

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Kate June 21, 2012 at 2:43 pm

Ooo! That does sound like a very good idea! I think any wine will work, although I can only attest to the ones I actually tried. But I love wine so I have no problem trying a few more versions 😉

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dena June 21, 2012 at 4:37 pm

My favorite type of ice is cherry. Wine would really be the icing on the cake … so to speak!

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Kate June 21, 2012 at 7:50 pm

I’m so glad you think so Dena! It was really a nice addition. And the fun thing is that the flavor will change depending on the wine you add but I think any wine would probably taste wonderful!

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Chaya June 21, 2012 at 4:53 pm

This is perfect for the hot weather, we are having and I wish it would jump from the screen to my desk.

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Kate June 21, 2012 at 7:51 pm

Thanks! I wish I could send you some!

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Wendy Read June 21, 2012 at 6:23 pm

This looks perfect Kate! Love the color and this will go on my “want to try” list 🙂 I would love to try it with DiSaronno or Kirsch!

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Kate June 21, 2012 at 7:51 pm

Thanks, Wendy! If you do make it, let me know how it turns out with whatever wine you choose. Can’t wait to hear all about it!

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Kristen June 21, 2012 at 6:30 pm

What a beautiful sorbet. That deep red color is just gorgeous.

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Kate June 21, 2012 at 7:53 pm

Thanks Kristen! I’m glad you like it

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Kate June 21, 2012 at 7:53 pm

Thanks Kristen! I loved this month’s ingredients. Everyone was so creative with their recipes!

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Anne@FromMySweetHeart June 21, 2012 at 7:48 pm

Oh this sorbet looks so refreshing! Those cherries certainly gave it a beautiful color! And love the idea about switching wine for water! : )

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Kate June 21, 2012 at 7:55 pm

Thanks Anne! I’m glad you like it. We really enjoyed it.

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Amber @ The Cook's Sister June 21, 2012 at 8:09 pm

Yum! Your sorbet looks fantastic! I could go for a serving right about now… 🙂 What a great idea for the Improv Challenge!

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Kate June 22, 2012 at 8:08 pm

Thanks Amber! So glad you like it 🙂

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Melody♪♫ June 21, 2012 at 9:51 pm

Dang, Miz Babbles! I’m getting a brain freeze just looking at this! I’m gonna have a tough time choosing red or white — so I guess I just have to try it both ways, too…

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Kate June 22, 2012 at 8:01 pm

Whoo hoo! Definitely give both a try! I can never choose either. Thus the reason I made a few different versions 😉 Thanks so much for you comment! Loved it!

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Chandra@the plaid and paisley kitchen June 21, 2012 at 10:09 pm

I love sorbet! Thanks for sharing! Please come check me out! #32

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Kate June 22, 2012 at 8:01 pm

Will do!

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Brianne @ Cupcakes & Kale Chips June 21, 2012 at 10:19 pm

I love this, Kate! I so want to make the wine-y version. I bet Cupcake Red Velvet would be amazing!

Oh, and by the way, haven’t had a chance to stop by and say I love the new design.

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Kate June 22, 2012 at 8:02 pm

Oh I love Cupcake wines! Great idea. Guess I’ll be making another batch. It’s so easy, that I don’t even mind. Or maybe it’s all that wine that makes me so agreeable 😉 And thanks! Glad you like the new site. Hope yours is back to normal soon 🙁

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Lesa @Edesia's Notebook June 22, 2012 at 10:08 am

This sorbet looks gorgeous! I have a daughter with a dairy allergy, so sorbet is popular at our house. She would love this one.

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Kate June 22, 2012 at 8:05 pm

Thanks Lesa! I hope she likes it. I love making sorbets because they’re so refreshing and easy to make.

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Jessica@AKitchenAddiction June 22, 2012 at 10:52 am

I love fresh cherries! This sounds wonderful!

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Kate June 22, 2012 at 8:05 pm

Thanks Jessica! So glad you liked it.

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Kristin June 23, 2012 at 5:19 pm

Wow…I must try this!
#27

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Kate June 23, 2012 at 7:43 pm

Thanks, Kristin!

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Teri @ The Freshman Cook June 24, 2012 at 2:27 pm

What a wonderful, creative recipe for this challenge. So pretty too!

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Kate June 24, 2012 at 6:33 pm

Thanks Teri!

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