Recipe for cooking cherry pie sorbet

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Cherry Pie Sorbet

Recipe courtesy of the Cherry Marketing Institute

Makes approximately 6 servings; about 3 c.

1 (21-ounce) can cherry pie filling and topping
3/4 c. frozen cherry juice blend concentrate, defrosted, undiluted
2 Tbsp. fresh lemon juice
1/2 tsp. grated lemon peel
1/2 tsp. almond extract or flavoring (optional)

Toppings
Mini semisweet chocolate chips
Toasted slivered almonds

Put cherry pie filling, cherry juice blend concentrate, lemon juice, lemon peel and almond extract or flavoring in the container of an electric blender or food processor. Cover and process 15 to 20 seconds, or until smooth.

Pour mixture into a 9-in. square pan or other shallow container. Cover with aluminum foil and freeze overnight. (Mixture becomes slushy, but never freezes firm.)

Stir cherry mixture with a fork before serving. Scoop into serving bowls and garnish with toppings. Store remaining cherry sorbet in freezer.