Black Cherry Sorbet

Directions

1. 1
   Bring one cup cherry juice to boil with sugar and spices. Stirring occasionally until sugar is dissolved. Remove from heat.
2. 2
   Mix in remaining cherry juice and fresh orange juice. Chill 24 hours minimum for flavors to mingle.
3. 3
   Strain juice through fine mesh sieve to remove whole spices. Do not add extract yet.
4. 4
   Freeze according to your ice cream maker instructions. Or place in shallow container and place in freezer. Stir every 20-30 minutes to make ice crystals small. (It took ~2 hours to freeze in that manner and was more of a granita.)
5. 5
   Add almond extract with one minute of processing left or with last stir in freezer if making without an ice cream maker.
6. 6
   Serve alone or garnished with mint leaves. It's terrific with brownies or chocolate wafers.
7. 7
   *I used Penzey's Mulling Spices which included: Cracked cassia, cloves, allspice, cardamom seeds and mace. Whole, not ground spices.