Cherry–Pinot Noir Sorbet with Ginger

Jason Stoller Smith

Timberline Lodge - Timberline Lodge, OR

This cherry sorbet, complemented by the red-fruit and earthy flavors of Pinot Noir, gets a dose of bracing spice from fresh ginger.


  • 2 pounds (about 8 cups) fresh sweet cherries
  • 1 cup Pinot Noir
  • 3/4 cup granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon grated fresh ginger


Wash, stem, and, pit the cherries. In a plastic bowl, toss the cherries with the Pinot Noir, sugar, lemon juice, and ginger. Refrigerate overnight.  

In a medium pot, bring the cherry-wine mixture to a boil over medium heat. Reduce to a simmer and continue simmering for 15 minutes. Transfer to a blender and purée until smooth. Refrigerate until cold.

Process the mixture in an ice cream maker according to the manufacturer's instructions. Freeze for at least an hour before serving.


1 quart