Bing Cherry Sorbet with Cava Sparkling Wine

Make this easy and delicious Bing Cherry Sorbet with Cava Sparkling Wine and your guests will rave!

Bing Cherry Sorbet with Cava Sparkling Wine

For way too many years I walked right by Bing cherries at the market because the thought of removing the pits from all those gorgeous luscious orbs was just mind numbing even if they might be my favorite fruit ever. I might break down and buy just enough to eat out of hand but I passed on any number of luscious desserts to literally ‘avoid the pits.’

A gradual shift in attitude started some years ago when someone shared their homemade version of a cherry pitter (soda bottle and chopstick) with me. While that helped a bit I admit I lost too many cherries down the mouth of that contraption so I was delighted when effective cherry pitters for the home cook became available as a kitchen gadget.

I now have this one from OXO in my kitchen but I remove the splatter guard; that pit can get hung up sometimes and I find it’s quicker to just be able to catch the pit in my hand. If it doesn’t appear? I can easily retrieve it from inside the cherry and keep on task.

Not always easy; on this day that included having a dog sit next to me on the sofa and cry nonstop for ‘Just one more cherry Mom.’ Yes, I said a dog. She totally acts like an only child.

Bing Cherry Sorbet with Cava Sparkling Wine

I’ve waited to make cherry sorbet since last summer when I got the urge at pretty much exactly the same time that fresh Bing cherries disappeared from market shelves.  I also knew that to accomplish that task I would have to buy a new ice cream maker this spring.

Did I do a lot of research on the best model? Of course I did. Consumer Reports? Heck no; I asked Twitter!

Cuisinart won and I bought a 1.5 quart model. I have to say, these new-fangled ice cream makers are so worth it. No salt or water or cranking (it’s only romantic in our dreams, trust me) and the magic happens. I loved it.

Several times this summer I’ve made a cocktail and have thought at the time…wow, this is the best yet. So, right here, right now…this is the BEST. I just can’t quite decide…best cocktail or best dessert? Which do you think?

PIN IT! ‘Bing Cherry Sorbet with Cava Sparkling Wine’

Bing Cherry Sorbet with Cava Sparkling Wine
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Bing Cherry Sorbet with Cava

Cook Time25 mins
Total Time25 mins
Servings: 8 Servings
Calories:
Author: Creative Culinary

Ingredients

For the sorbet

  • 1 cup. water
  • ยพ cup sugar
  • 2 lb pitted fresh Bing cherries
  • 1 tsp lemon juice
  • 1 tsp Kirsch cherry brandy and also optional

For the cherry/brandy conserve

  • 1 & 1/2 cups pitted fresh Bing cherries
  • ยฝ cup sugar
  • ยฝ cup water
  • 1 Tbsp Kirsch optional

For the cocktail

  • Cherry Sorbet
  • 1 Bottle of Chilled Cava
  • Cherry Conserve

Instructions

  • To Make the Sorbet
  • Combine the sugar, water, cherries and lemon juice in a medium saucepan. Heat until mixture comes to a boil; reduce the heat to medium low and simmer for 15 minutes until cherries have softened.
  • Place contents in a blender or food processor and process until smooth. Strain over a clean container to remove solids.
  • Add 2 tsp of cherry brandy and stir.
  • Freeze according to manufacturers' directions. When freezing is complete, pack into a freezer safe container and freeze for a minimum of 4 hours until firm enough to scoop.
  • To Make the Cherry Conserve
  • Put the cherries, sugar and water into a medium size saucepan. Heat until it comes to a boil and them simmer for approximately 10 minutes. Remove cherries with a slotted spoon and continue to simmer liquid until it thickens and coats the back of a spoon. Remove from heat
  • Coarsely chop the cherries and return to the liquid; pour all into a container and refrigerate until cold.
  • To Serve
  • Place two small scoops of sorbet into martini glasses. Fill glass with cava. Garnish with the brandied cherry conserve.

Nutrition

Serving: 1grams

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35 Comments

  1. First of all, you have such a way with cocktail pictures. You make me want to run off and make them right this instant. Secondly, you are the queen of cocktail recipes. This one… wow. So refreshing! Can’t wait to try it!!

    Next time I’m in Denver I’ll remember you are in Denver too and we WILL have to get together for Coach Chat and Cocktails ๐Ÿ™‚

    1. Thank you…and sounds good – although this week it might have had to include just a bit of Ryan Lockte chat. ๐Ÿ™‚

  2. Your write-up about the Cava is incredible, and would make a person go out and buy a bottle of the “crowd pleaser” Brut Cava! The photos are spectacular…can’t decide if I would have this amazing and creative sorbet with the Cava, and the Cherry Brandy topping as a cocktail, or dessert; think I’ll take one for my cocktail, and another for dessert…he, he!
    Very elegant, and creative, and just about drooling over this beautiful creation of yours!

    1. You are too sweet but I’ll tell you…this sorbet all by itself is just amazing good. The Cava…sort of the icing on the cake as it were. My neighbors thought I was nuts but now are coming up this weekend to pit cherries with me so we can make a bunch more; this time the Cava is on them! ๐Ÿ™‚

    1. I’m making more today. It need not be pretty or fancy or have prosecco…it is just SO good. I want to make vats of it but my freezer has other plans. ๐Ÿ™‚

    1. Thank you so much! It’s absolutely a favorite; even bought more cherries yesterday to make some more!

  3. Now I think for sure I know where I will move (besides Italy)…right next door to YOU! The samples you get and the things you create with them: incredible! I adore cherries and can’t stop baking with them these last couple weeks. Now I know what to do with what I have left;)

    1. This would be a great one for you to try…the sorbet by itself is fabulous, the addition of the cava is optional but if you did it…also such a great blend of sweet and sparkling and dry. LOVED it.

    1. It was for us too. Actually? Had friends over for dessert and served this, some blueberry/basil martini popsicles and the ice cream I’m making for this coming Friday’s ‘cocktail’ – why yes, we are having fun. ๐Ÿ™‚

    1. I can’t complain I won’t deny but it gets a bit overwhelming…I’m planning a party as soon as I get some posts done with it…my friends will reap the rewards! This sorbet is simply amazing…it’s definitely new and at the top of my favorites list.

  4. Now you’ve gone and done it. Not only do I absolutely NEED an cherry pitter but an ice cream maker too! Who cares what you call this, cocktail or ice cream, I’m in a for serving anytime. Lovely post Barb.

    1. As much as I love ice cream Paula, I have to tell you, this sorbet has shot right to the top of my list. Enough so I bought more cherries yesterday. It is fabulous all my itself…the sparkling wine is simply a plus. Maybe just as well you don’t have an ice cream maker…these new ones are just way too fabulous. No ice, no salt, just a container you freeze that it all gets made in. Almost too easy and why I have made 3 ice creams in 3 days? Wait til you see Friday…we might be talking bourbon. ๐Ÿ™‚

  5. OH MY WORD!!!! I need that cherry pitter ASAP, and I soooooo want some cherry brandy:-) I really need a cherry pitter, it is on my list of must haves. BUT for now, I will just get down and dirty to cook with yummy cherries! Lately I am addicted to a bowl of cherries as a snack at night! Your sorbet sounds refreshing, Hugs, Terra

    1. It is a tedious task even with the pitter but maybe mine is exasperated with the whining dog? Definitely a time when I wish she had opposable thumbs and I could put her to work for her reward. ๐Ÿ™‚

  6. Dessert, beverage, dessert, beverage; I can’t decide, but I definitely LOVE this sweet libation.

    1. It’s definitely both and soooo good. Bought 2 more lbs of cherries yesterday; I have to have some more.

  7. you are amazing, love this what a delicious drink. I made something similar for the holidays but I like this much better. I made a black cherry granita and plopped it in honey tangerine juice and champagne. It tasted ok but the color wasn’t great.

    1. Thanks Suzanne. This was gorgeous and I guess it’s true; we eat with our eyes first? Believe me…I’ve eaten some stuff that should have required a blindfold; I knew it would taste fine but wasn’t pretty. ๐Ÿ™‚

  8. I say let’s have it for both – cocktail and dessert ๐Ÿ™‚ Aren’t those ice cream makers the best? I haven’t had mine out in quite a while. I just might get hubby to help me (you know, broken ankle and all that) get something going in mine this weekend!

    1. This could be dangerous. Making a chocolate gelato with some kahlua right now. Now I want to find some nice containers; you know so they look good in photos. What we do for our art huh? ๐Ÿ˜‰

  9. You did see my cherry prosecco granita? We should be sitting and eating/drinking these together. Great minds think alike and love the same foods. Cherry and sparkling wine just go together perfectly. I now have to try your Cherry Brandy Conserve! A gorgeous drink. Dessert. Dessert in a glass. Beautiful!

    1. I did and yes, we should be! I usually serve cava or prosecco with sherbet but nothing beats homemade does it and I seriously have been waiting for cherries to make sorbet. One years is a LONG time! I’m making a chocolate gelato today; there ‘might’ be a touch of my homemade kahlua involved. Truth is any frozen concoction can tolerate such a bare amount of alcohol or it won’t freeze so this application? One of my favorites; it really can be a drink…or a dessert…or a drink; oh I can’t choose! ๐Ÿ™‚

  10. Your post is perfectly timed for me– a pretty new ice cream maker arrived yesterday afternoon in the mail for me (a gift my parents sent) and I can’t wait to try it out. I may be eating ice cream and sorbet for all of my meals next week! I hadn’t thought to combine cava with food and this makes a beautiful dessert.

      1. Yay…I have finally had some influence and it’s good! Of course now I have peaches on my shopping list…I’ll follow your lead; frozen peach yogurt sounds perfect.

    1. You and me both; I wiped it out and back in the freezer it went. Although I have an ice cream I want to make; the idea of making my own sorbets and frozen yogurts is so appealing. Have fun with it. Hmm…maybe some vanilla lavender? ๐Ÿ™‚

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