My F&W
quick save (...)
Fresh Cherry Soup with Lemon Sorbet
© James Baigrie

Fresh Cherry Soup with Lemon Sorbet

  1. 1 1/2 pounds sweet cherries, pitted
  2. 1 cup dry red wine
  3. 1 cup water
  4. 1 tablespoon light brown sugar
  5. 1/4 cup plus 2 tablespoons reduced-fat sour cream
  6. 3 tablespoons fresh lemon juice
  7. 1/4 teaspoon pure almond extract
  8. 4 rounded tablespoons lemon sorbet
  9. 4 mint sprigs, for garnish
  1. In a medium saucepan, bring the cherries, wine, water and brown sugar to a boil. Reduce the heat to low and simmer for 10 minutes. Let cool for 15 minutes, then pass the cherries through a food mill fitted with a fine disk into a glass bowl or puree in a food processor. Cover the soup and refrigerate until cold, at least 2 hours or overnight.
  2. Add the sour cream, lemon juice and almond extract to the cherry soup and whisk until smooth. Ladle the soup into bowls and top with the lemon sorbet. Garnish each bowl with a mint sprig and serve immediately.
Notes One Serving Calories 207 kcal, Total Fat 3.2 gm, Saturated Fat 1.4 gm
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.