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Author Notes: I made a pear and cardamon sorbet for Thanksgiving dinner. It called for bottled pear nectar. It was so successful, light and refreshing that I started exploring making sorbet from bottled juices. I just dug around in my pantry looking for spice inspiration and found a mix of mulling spices--whole not ground and it was perfect. The fresh orange juice brightened the cooked flavor of the bottled juice without over powering the cherry. I added almond extract because Mom always added it to cherry pie. —ndubu656
Makes approx 1 quart
- 3 3/4 cups black cherry juice, bottled
- 1/4 c + 2 tablespoons sugar
- 2 teaspoons Mulling Spices*
- 1/4 cup fresh orange juice
- 1 teaspoon almond extract
- Bring one cup cherry juice to boil with sugar and spices. Stirring occasionally until sugar is dissolved. Remove from heat.
- Mix in remaining cherry juice and fresh orange juice. Chill 24 hours minimum for flavors to mingle.
- Strain juice through fine mesh sieve to remove whole spices. Do not add extract yet.
- Freeze according to your ice cream maker instructions. Or place in shallow container and place in freezer. Stir every 20-30 minutes to make ice crystals small. (It took ~2 hours to freeze in that manner and was more of a granita.)
- Add almond extract with one minute of processing left or with last stir in freezer if making without an ice cream maker.
- Serve alone or garnished with mint leaves. It's terrific with brownies or chocolate wafers.
- *I used Penzey's Mulling Spices which included: Cracked cassia, cloves, allspice, cardamom seeds and mace. Whole, not ground spices.