CHERRY SORBET

 

1 lb bag frozen pitted tart red cherries, thawed

2/3 cup sugar
1/4 cup light corn syrup
6 milk chocolate-covered cherry candies
Hard shell chocolate ice cream topping
Maraschino cherries as garnish, if desired

In a blender container, puree tart red cherries with the sugar and corn syrup. Refrigerate mixture until cold, about 1 hour.

Remove the mixture from the refrigerator and put into an ice cream maker. Freeze mixture according to the manufacturer's directions. Remove mixture to a freeze-proof container and freeze for two hours. Place a nonstick foil-lined baking sheet in the freezer.

Using an ice cream scoop, scoop sorbet into the scoop filling it completely. Make an indentation in the center and insert one of the chocolate-covered cherry candies. Cover the cherry with more sorbet. Release the scooped sorbet onto the frozen baking sheet. Repeat to make 5 more scoops. Return to freeze and freeze.

To serve the sorbet servings, place each on a serving plate. Squeeze some of the chocolate ice cream topping over the sorbets. Top each with one of the long-stemmed maraschino cherries, if desired. Serve immediately.

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