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This frozen dessert doesn't require an ice-cream maker—just freeze the mixture in a pan, and scrape it with a fork. For a nonalcoholic version, use 1 cup black cherry juice (such as Knudsen) in place of the merlot.

Recipe by Oxmoor House March 2010

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Credit: Oxmoor House

Recipe Summary

prep:
5 mins
cook:
3 mins
additional:
8 hrs
total:
8 hrs 8 mins
Yield:
8 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and sugar in a small saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Remove from heat; stir in ice cubes.

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  • While sugar mixture comes to a boil, grate rind, and squeeze juice from orange to measure 1 tablespoon and 1/2 cup, respectively.

  • Place cherries and sugar mixture in a blender; process 1 minute or until puréed, stopping as necessary to scrape sides. Stir in rind, juice, and merlot; pour into an 8-inch square pan. Cover and freeze 8 hours or until firm.

  • Remove mixture from freezer; scrape entire mixture with a fork until fluffy.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

70 calories; fat 0.3g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 0.3g; carbohydrates 11.9g; fiber 0.5g; iron 0.2mg; sodium 1mg; calcium 8mg.
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