1 (21-ounce) can cherry pie filling and topping
3/4 cup frozen cherry juice blend concentrate, thawed, undiluted
2 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon almond extract (optional)
Mini semisweet chocolate chips
Toasted slivered almonds, or sliced almonds
Put cherry pie filling, cherry juice blend concentrate, lemon juice, lemon peel and almond extract in the container of an electric blender or food processor. Cover and process 15 to 20 seconds, or until smooth.
Pour mixture into a 9 x 9 x 2-inch pan or other shallow container. Cover with aluminum foil and freeze overnight. (Mixture becomes slushy, but never freezes firm.)
Stir cherry mixture with a fork before serving. Scoop into serving bowls and garnish with toppings. Store remaining cherry sorbet in freezer.
Makes 4 servings (about 3 cups).
Photograph taken by Diana Baker Woodall
July 4th, 2003
Date: June 9, 2003