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
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Ingredients
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3 3/4 cups
black cherry juice, bottled
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1/4 c + 2 tablespoons
sugar
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2 teaspoons
Mulling Spices*
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1/4 cup
fresh orange juice
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1 teaspoon
almond extract
Directions
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Bring one cup cherry juice to boil with sugar and spices. Stirring occasionally until sugar is dissolved. Remove from heat.
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Mix in remaining cherry juice and fresh orange juice. Chill 24 hours minimum for flavors to mingle.
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Strain juice through fine mesh sieve to remove whole spices. Do not add extract yet.
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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.)
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Add almond extract with one minute of processing left or with last stir in freezer if making without an ice cream maker.
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Serve alone or garnished with mint leaves. It's terrific with brownies or chocolate wafers.
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*I used Penzey's Mulling Spices which included: Cracked cassia, cloves, allspice, cardamom seeds and mace. Whole, not ground spices.
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