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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Freezer time 5

Total Time 5 25

Servings cups (1 quart)

Calories 280kcal

Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

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

US Customary - Metric

Instructions

Freeze the base to your ice cream maker at least 24 hours before making the cherry sorbet.
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.
1 cup sugar, 1 cup water
Pit all of the cherries using a cherry pitter. You should have ~4-5 cups of pitted cherries.
4 cups cherries, pitted (~2 lbs)
Process the cherries, ½ cup simple syrup, lime juice and salt in a high powered blender until smooth.
3 tsp. lime juice, freshly squeezed, 1/2 tsp. kosher salt
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.
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.
Taste the sorbet, add more lime juice if desired.
Cover with plastic wrap and chill this mixture in the fridge for 1 hour.
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.
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.
When ready to serve, remove from freezer a few minutes prior to scooping.

Video

Notes

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