I can't speak for everyone but I wait patiently for the couple of weeks in late June and early July when cherries are in season. Even as an adult, I am unable to stop eating them until my stomach starts to ache! We used to get them from a fruit stand it West Central Michigan called Cherry Point. We don't get up there all that often anymore but I can get decent cherries at the Poot...and most likely Prosecco too! Stay tuned for the review of this recipe.
1 C. sugar
2/3 C. water
4 C. pitted fresh Bing cherries (about 1 1/3 pounds)
3 tbsp. amaretto
2 tbsp. fresh lime juice
2 2/3 C. prosecco or other sparkling white wine, chilled
Combine 1 C. sugar and 2/3 C. water in a 2 cup glass measuring cup. Microwave on high for 2 minutes. Cool completely. Place sugar syrup, cherries, amaretto, and lime juice in a blender; process 1 minute or until smooth. Pour mixture into the freezer can of a tabletop ice cream freezer; freeze according to manufacturers' directions. Spoon sorbet into a freezer safe container; cover and freeze for 4 hours or until firm. Pour 1/3 C. prosecco into each of 8 chilled dessert bowls.; spoon about 1/3 C. sorbet into each bowl. Enjoy!
Serves 8: cal: 214, fat: .2g, protein: .8g, carb: 41g, fiber: 1.6g, chol: 0mg, iron: .3mg, sodium: 0mg, calc: 11mg.
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