Keeping cherries on hand is an easy way to add the fresh taste of summerto holidaytreats. (NAPSA)—Fora festive finish to a holiday menu, consider a lightly sweetened and deliciously tangy cherry sorbet. Asbrilliantly colored as a poinsettia or a winterberry, this dish is scrumptious served with assorted chocolates and cookies. Or, you can garnish each serving with slivered almondsand chocolate chips. dark sweet cherries, thawed,juices reserved Stir first 5 ingredients in medium bowl until sugar dissolves; set aside. % cup pineapple or cherry juice % teaspoon vanilla extract Coarsely chop cherries and reserved cherry juices in food processor. Add sugar mixture; blend until smooth. Pour cherry mixture into ice cream maker and follow manufacturers instructions. When done, transfer sorbet to tightly covered container; freeze until solid, at least 3 hours. Recipe can be doubled and made 2 days ahead. Keep frozen. NOTE:If you don’t have anice cream maker, pour mixture into 9inch square pan; freeze 1% hours or until edges are solid but center is slushy. Spoon frozen mixture into processor; process to a course texture. Pour back into pan; freeze an additional 1% hours. Process again. Transfer to a covered container andfreeze 3 hoursor longer. optional 1 16-0z. bag frozen pitted For morerecipes andtips, visit www.nationalcherries.com. When entertaining visitors or holiday guests, it’s a good idea to keep a bag or twoof frozen cherries on hand.It’s a quick way to add the fresh taste of summer to smoothies, quick breads or simple desserts such as cherrycrisp or pie. Or, just serve thawed cherries topped with ice cream or whipped topping. Sweet Cherry Sorbet Serves 6 % cup hot water 4 cup sugar % teaspoon rum extract,
