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Close-up of vibrant red cherry sorbet, a frozen delight.
Lady Maria

Irresistible Cherry Sorbet Delight

This homemade cherry sorbet is a burst of fresh fruit flavor, perfect for a hot summer day or as a sophisticated dessert. Using fresh cherries and a simple syrup, this recipe is easy to follow and creates a smooth, refreshing treat that will impress your family and friends.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: Dessert, Snack
Cuisine: American
Calories: 150

Ingredients
  

  • 4 cups fresh cherries, pitted about 2 pounds
  • 1 cup water
  • 1 cup granulated sugar
  • 2 tablespoons lemon juice, freshly squeezed
  • Optional: 1 tablespoon cherry liqueur such as Kirsch
  • Fresh cherries or mint sprigs for garnish optional

Equipment

  • Saucepan
  • Blender or food processor
  • Fine-mesh sieve or cheesecloth
  • Ice cream maker (optional)
  • Freezer-safe container
  • measuring cups and spoons
  • Mixing bowl
  • Spatula or spoon

Method
 

  1. Make the Simple Syrup: In a saucepan, combine the water and sugar. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. The mixture should be clear and slightly syrupy.
  2. Cool the Simple Syrup: Remove the saucepan from the heat and let the simple syrup cool completely. Adding hot syrup to the cherries will cook them and alter the flavor.
  3. Blend the Cherries: In a blender or food processor, combine the pitted cherries, cooled simple syrup, and lemon juice. Blend until completely smooth.
  4. Strain the Mixture: Pour the cherry mixture through a fine-mesh sieve or a cheesecloth-lined colander into a bowl. This step removes any skins or seeds, resulting in a smoother sorbet.
  5. Chill the Mixture: Cover the bowl and refrigerate the strained cherry mixture for at least 2 hours, or preferably overnight. This allows the flavors to meld together and the mixture to chill thoroughly, which is essential for proper churning.
  6. Churn in an Ice Cream Maker (Recommended): Pour the chilled cherry mixture into your ice cream maker and churn according to the manufacturer's instructions. The sorbet is usually ready in about 20-30 minutes, when it reaches a soft-serve consistency.
  7. No Ice Cream Maker? No Problem!: If you don't have an ice cream maker, you can still make delicious sorbet! Pour the chilled cherry mixture into a freezer-safe container. Freeze for 2-3 hours, or until the edges begin to freeze.
  8. Break Up Ice Crystals: Remove the container from the freezer and use a fork to break up any ice crystals that have formed. Stir vigorously to create a smooth, slushy texture.
  9. Repeat Freezing and Stirring: Return the container to the freezer and repeat the freezing and stirring process every 30-60 minutes for the next 2-3 hours, or until the sorbet reaches your desired consistency. This is key to preventing large ice crystals and achieving a smoother texture.
  10. Final Freeze: Once the sorbet has reached your desired consistency, transfer it to a freezer-safe container and freeze for at least 2 hours to firm up.
  11. Serve and Enjoy!: Scoop the cherry sorbet into bowls or cones and serve immediately. Garnish with fresh cherries or a sprig of mint for an extra touch of elegance.

Notes

For the best flavor, use fresh, ripe cherries. Taste the mixture before churning and adjust sweetness or tartness as needed. If the sorbet is too icy, try adding a tablespoon of vodka to the mixture before freezing. Store in an airtight container in the freezer for up to 2 weeks. Press plastic wrap onto the surface to prevent ice crystals.