This cherry sorbet is light and refreshing, yet has a deep, rich flavor from the balsamic vinegar. If you don’t get a chance to whip this up during the summer months, substitute frozen, drained cherries for the fresh ones.
This cherry sorbet is light and refreshing, yet has a deep, rich flavor from the balsamic vinegar. If you can’t find fresh cherries, go for the frozen ones.
- 3 cups Bing cherries, halved and pitted
- 2/3 cup water
- 2/3 sugar
- 2 tablespoon balsamic vinegar
- Pinch of salt
- Make syrup: Combine water, sugar, vinegar and salt in a small saucepan. Warm mixture over medium heat until sugar is dissolved.
- Blend: Add the sugar-vinegar syrup and the cherries to a blender. Process until smooth. Pour mixture into a bowl filtering through a sieve. Push through with a rubber spatula.
- Freeze & serve: Chill about 4 hours or up to overnight. Freeze using ice cream machine according to manufacturer’s instructions. Let set completely in freezer. Enjoy.
- Total time does not reflect the time needed for chilling and churning.
- Category: Dessert
- Method: Blend, Freeze
- Cuisine: New American, Italian
- Serving Size: ½ cup
- Calories: 152
- Sugar: 35g
- Sodium: 34mg
- Fat: 0g
- Carbohydrates: 38g
- Protein: 1g
Keywords: sorbet, cherry, balsamic, cherries