If you’ve got 10 minutes, you’ve got time to whip up this two-step puckery-tart sorbet recipe.
Freeze, uncovered, 6 hours or overnight.
For syrup: In a small saucepan combine sugar and 1/4 cup water.
Credit: Blaine Moats
Bring to a simmer, whisking to dissolve sugar.
Remove from heat; let cool slightly, then chill 1 to 2 hours or until completely cool.
Combine cold syrup and frozen cherries in a food processor fitted with blade attachment.
Process 3 to 5 minutes or until mixture is smooth, scraping down sides of bowl after each minute.
Transfer sorbet to a freezer-safe container.
Freeze at least 4 hours.
Cherry Coke Float
Place two scoops of cherry sorbet in a cup.
Top with chilled Coca-Cola and serve.
Cherry Rose Float
Place two scoops of cherry sorbet in a champagne flute.
Top with chilled sparkling rose wine.
Drain well and pat dry before freezing as above.
2,000 calories a day is used for general nutrition advice.
