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Fresh Cherry Sorbet

Cherry Sorbet is a refreshing, light dessert that is vibrant in color and flavor! It is loaded with fresh (or frozen) cherries and it's the perfect frozen treat for staying cool on a hot summer day.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 hrs
Total Time
5 hrs 25 mins
Servings: 4 cups
Calories: 280 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 4 cups cherries, pitted (~2 lbs)
  • 1 cup sugar
  • 1 cup water
  • 3 tsp. lime juice, freshly squeezed
  • 1/2 tsp. kosher salt

Instructions

    Cup of Yum
  1. Freeze the base to your ice cream maker at least 24 hours before making the cherry sorbet.
  2. Make the simple syrup. Combine the sugar and water in a small saucepan over medium high heat. Stir occasionally and simmer until sugar is dissolved, ~3-5 minutes. Set aside and cool.
  3. Pit all of the cherries using a cherry pitter. You should have ~4-5 cups of pitted cherries.
  4. Process the cherries, ½ cup simple syrup, lime juice and salt in a high powered blender until smooth.
  5. Stain this mixture through a fine mesh strainer or sieve over a large measuring cup or bowl. Gently stir with a rubber spatula and press the mixture down, then discard the solids.
  6. Use the egg float test to check the sugar levels. Gently lower a clean egg into the cherry mixture. You’re looking for the egg to float just enough so you can see about a nickel-quarter sized patch of the shell showing above the surface for sorbet perfection. If your egg sinks, add a little more simple syrup, stir and perform the egg test again. Store any remaining simple syrup in the fridge.
  7. Taste the sorbet, add more lime juice if desired.
  8. Cover with plastic wrap and chill this mixture in the fridge for 1 hour.
  9. Churn the sorbet in an ice cream maker machine. Place the frozen base into the ice cream maker, pour chilled cherry sorbet mixture in and churn until sorbet consistency resembles a soft-serve consistency, ~15 minutes.
  10. Transfer the sorbet to an 8x5 inch loaf pan or other freezer safe container and freezer for 2-4 hours, or until sorbet is firm.
  11. When ready to serve, remove from freezer a few minutes prior to scooping.

Notes

  • blender
  • food processor
  • blender
  • Store frozen sorbet in your freezer for up to one month.
  • Use other fruits such as strawberries, raspberries, peaches, plum, etc.
  • How to make without an ice cream machine: Freeze pitted cherries until solid. Then process the ingredients in your blender until smooth. Add a little warm water to help along if needed, taste and adjust sweetness. Freeze until solid.
  • Add Alcohol to make it boozy! Add 1 to 3 tablespoons desired liquor along with the simple syrup when blending the fruit.
  • Use a food processor if you don't have a blender. 

Nutrition Information

Serving 1cup Calories 280kcal (14%) Carbohydrates 72g (24%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 242mg (10%) Potassium 307mg (9%) Fiber 3g (12%) Sugar 68g (136%) Vitamin A 88IU (2%) Vitamin C 10mg (11%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4cups

Amount Per Serving

Calories 280

% Daily Value*

Serving 1cup
Calories 280kcal 14%
Carbohydrates 72g 24%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 242mg 10%
Potassium 307mg 7%
Fiber 3g 12%
Sugar 68g 136%
Vitamin A 88IU 2%
Vitamin C 10mg 11%
Calcium 20mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.