Black Cherry Sorbet

Ingredients

• 5  cups fresh or frozen pitted dark sweet cherries
• 1 1/2  cups water
• 1  cup sugar
• 1  cup sparkling fruit juice or champagne
• 2  teaspoons finely shredded lemon peel

Directions

Thaw cherries if frozen; do not drain. In a blender or food processor combine cherries and 1 cup of the water. Cover and blend or process until pureed. Press cherry mixture through a fine-mesh sieve; discard pulp.

In a large bowl combine strained cherry mixture, remaining water, sugar, fruit juice or champagne, and lemon peel, stirring until sugar dissolves. Pour into a 2-quart square baking dish. Cover and freeze 5 to 6 hours or until almost firm. Break the frozen mixture into chunks.

Transfer chunks to a large, chilled mixing bowl. Beat with an electric mixer on medium speed until smooth but not melted. Return quickly to the cold dish. Cover and freeze for 6 to 8 hours more or until sorbet is firm. Use an ice cream scoop or large spoon to serve into dishes.

Tip: If using a food processor, puree the cherries half at a time.

Make-Ahead Tip: Freeze for up to 2 weeks.