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
approx 1 quart
3 3/4 cups
black cherry juice, bottled
1/4 c + 2 tablespoons
fresh orange juice
In This Recipe
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.