Cherry Sorbet - cooking recipe

Ingredients

7 cups fresh cherries, pitted & ripe
1 1/2 cups muscat wine, canelli
1 cup white wine
2 cups water
fresh mint leaves

Preparation

Puree cherries in blender until smooth (some chunks are OK).
Add Muscat Canelli, white wine and water. Blend together.
Pour mixture in a freezer friendly container and place in freezer until frozen (ice cream consistency).
Stir mixture then scoop 1 cup in to each bowl.
Garnish with a sprig of fresh mint leaves.
Serve.