SOUR CHERRY SORBET
HANDS-ON 15 MIN TOTAL 18 HR, 15 MIN SERVES 6 SUBMITTED BY XVC
10 REVIEWS
Use fresh cherries while they're at the farmers market and in grocery stores, then pivot to frozen for sweettart sorbet in the off-season.
3 cups pitted fresh (or frozen, thawed) red tart cherries
3/4 cup sugar
½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
1/4 tsp. almond extract
½ tsp. salt
1. Process cherries in a food processor until puréed, about 1 minute. Add sugar, wine, almond extract, and salt; process until very smooth, about 1 minute. Pour mixture into a 9x13-inch baking dish.
2. Freeze, covered, until partially frozen, 2 to 3 hours. Gently flake ice crystals from edges into center with a fork; mix thoroughly. Freeze, covered, 2 to 3 hours more. Repeat flaking and stirring once more. Freeze, covered, 12 hours. [Alternatively, freeze in an ice cream maker according to manufacturer's directions for sorbet. Transfer to an airtight container; freeze an additional 12 hours.]
armagazine.com/sour-cherry-sorbet HIDDEN GEM PER 1/2 CUP: 148 CAL; OG FAT; 1G PRO; 35G CARB (1G FIBER, 32G SUGARS); 51MG SODIUM
ARUGULA SALAD WITH STONE FRUIT
HANDS-ON 20 MIN TOTAL 20 MIN SERVES 4 NEW RECIPE GO ONLINE TO RATE & REVIEW
For a touch of sweetness, opt for rosé vinegar, a rosé wine-based vinegar with a bright, fruity flavor.
2 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar or rosé vinegar
3/4 tsp. salt
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