Made with fresh cherries, sugar, and water, Cherry Sorbet dessert is easy to make and can be enjoyed by everyone. Whether you’re looking for a light and fruity dessert to serve at a summer barbecue or a sweet treat to enjoy after dinner, cherry sorbet is a great choice.
There are many different recipes for cherry sorbet available online, each with its own unique twist. Some recipes call for the addition of kirsch or almond extract, while others recommend using lime juice or lemon juice to enhance the flavor of the cherries.
For those who are looking for a dairy-free dessert option, cherry sorbet is a great choice. Unlike ice cream or gelato, which typically contain milk or cream, cherry sorbet is made with just a few simple ingredients and is completely dairy-free. This makes it a great option for those who are lactose intolerant or who are looking to cut back on their dairy intake.
You don’t need an ice cream maker to make this easy dessert; just a blender or food processor and freezer would do. However, an ice cream machine does the trick if you prefer a smooth sorbet.
Homemade Sorbet is fruit puree mixed with sugar and water or fruit juice mixed with sugar, without eggs, milk, or cream. It can contain a lot of sugar if you get it in ice cream shops or grocery stores, but when you make it at home, you can control the amount of sugar for a healthier version.
Making cherry sorbet is easy, and requires only a few simple ingredients. Here are the main ingredients you will need to make cherry sorbet:
Cherries: The star ingredient of cherry sorbet is, of course, cherries. You can use either fresh or frozen cherries for this recipe. If using fresh cherries, make sure to pit them before using. If using frozen cherries, make sure they are thawed. Sour or sweet cherries can be used, depending on your preference. Sweet cherries will result in a sweeter sorbet, while sour cherries will result in a more tart sorbet.
Sugar: Sugar is added to the cherry puree to sweeten the sorbet. Confectioners’ sugar or superfine sugar is recommended, as it will dissolve more easily than regular granulated sugar. The amount of sugar needed will depend on the sweetness of the cherries and your personal preference. Start with 2 1/4 tablespoons and add more as needed.
Water: Water is added to the cherry puree to help thin it out and make it easier to blend. The amount of water needed will depend on the consistency of the cherry puree. Start with 1 cup of water and add more as needed to achieve a smooth and pourable consistency.
Fresh Lemon juice: 1 tablespoon of lemon juice is all you’ll need – it adds a little zing.
Cherry liqueur: Kirsch or any cherry liqueur will add a depth of flavor and help with the freezing process, but it is purely optional.
It only takes a few simple steps for this great recipe:
1. Preparing the cherries
Start by washing and pitting 2 lbs of fresh cherries. Remove the stems and pits, and discard them. You can use a cherry pitter or a small knife to remove the pits. Once the cherries are pitted, place them in a blender or food processor.
2. Cook the cherries
Put the chopped cherries and the water, sugar and lemon juice into a saucepan over medium-high heat and cook until the sugar dissolves and the cherries are tender, stirring occasionally! This takes about 15 minutes.
3. Make the puree
Pour hot cherries with the liquid into a high-speed blender or food processor. Add the sugar, lemon juice and the rest of the water, and puree at medium speed for a few seconds until you get consistent and smooth cherry puree. Then add the liqueur if you are using it.
4. Freeze (skip this step if you’re using an ice cream maker)
Transfer this pureed sorbet mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the sorbet at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the sorbet back into its container and refreeze for at least 3 hours.
5. Chill and transfer to the ice cream maker (skip this step if you’re not using an ice cream maker)
Place the pureed mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and make the sorbet as per the manufacturer’s instructions.
You can start eating your sorbet immediately or keep it in the freezer for a couple of hours to firm it up. Serve it in a bowl or cone, and garnish it with fresh cherries or mint leaves if desired.
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
Here are some valuable tips to help you make the perfect sorbet that you can relish with those around you:
- When tasting the sorbet after freezing, add some sugar syrup if there’s too little sugar or add some water if there’s too much sugar, and refreeze the sorbet.
- Use any citrus juice of your preference – lemon, lime, or orange are all great choices.
- The sorbet will be ready to serve about 4-6 hours after placing it in the freezer the first time. If you’re freezing it for longer, keep it at room temperature for about 10 minutes to soften it sufficiently for scooping.
- Some like to add cherry juice as well as water. If the cherries are ripe, I find this unnecessary, but try it!
There are many ways to create variations on cherry sorbet to make it even more delicious and interesting. Here are some ideas:
- Dark Chocolate Cherry Sorbet: Add some melted dark chocolate to the cherry puree before churning it in the ice cream maker.
- Spiced Cherry Sorbet: Add a pinch of cinnamon, nutmeg, or cardamom to the cherry puree for a warm, spicy twist.
- Lemon Cherry Sorbet: Add a bit more fresh lemon juice to the cherry puree for a bright, tangy flavor.
- Almond Cherry Sorbet: Add a splash of almond extract or a handful of chopped almonds to the cherry puree for a nutty twist.
- Cherry Basil Sorbet: Add some fresh basil leaves to the cherry puree for a refreshing and herbaceous flavor.
- Cherry Coconut Sorbet: Add some coconut milk to the cherry puree for a tropical and creamy twist.
- Cherry Lime Sorbet: Add a splash of fresh lime juice instead of lemon to the cherry puree for a zesty and tangy flavor.
- Cherry Vanilla Sorbet: Add some vanilla extract or vanilla bean seeds to the cherry puree for a classic and comforting flavor.
Experiment with these and other ingredients to create your own unique variations on cherry sorbet!
Frequently Asked Questions
How long does Cherry Sorbet last in the freezer?
If you store your sorbet in an airtight container or a properly covered container, it can last for up to a month in the freezer. And while it’s still safe to eat the sorbet beyond that, it starts becoming overly icy. With each scoop, you’re bound to get more ice crystals in your mouth.
How is Cherry Sorbet different from Cherry Ice Cream?
Cherry sorbet is dairy-free, while cherry ice cream contains dairy products such as cream and milk. Additionally, sorbet has a softer texture and a more intense fruit flavor compared to ice cream.
Is Cherry Sorbet gluten-free?
Yes, Cherry Sorbet is gluten-free as it does not contain any wheat or gluten-containing ingredients.
Is Cherry Sorbet vegan?
Yes, Cherry Sorbet is vegan as it does not contain any animal products.
Can I use frozen cherries to make Cherry Sorbet?
Yes, you can use frozen cherries to make Cherry Sorbet. Just make sure to thaw them before pureeing.
The cherry on top
Cherries are my favorite fruit, so this sorbet is also one of my favs! I only make it in the summer with fresh cherries in season. That means it doesn’t last long! So make as much as you can and throw it in the freezer to have later!
Try a few of these other sorbets:
You can also try different sorbet recipes using other fruits instead of cherries. Strawberries, mango, and lime are refreshing summer fruits and make great sorbets with or without an ice cream maker. Take it up a notch and try fruit combinations!
Here’s the Cherry Sorbet recipe!
- 2 pounds cherries stemmed and pitted
- 1 cup water
- 1/4 tbsp sugar plus 2 tablespoons
- 1 tbsp lemon juice
- 1 tsp cherry liqueur (optional)
- Put the cherries into a saucepan over medium heat and cook until warm.
- Add the sugar, lemon juice and water until you see them juicing up, stirring occasionally. This takes about 15 minutes.
- Remove from heat and then let them return to room temperature.
- Pour the mixture into a blender.
- Puree until all combined, then add the cherry liqueur if you are using.
- Transfer to a bowl and chill in the fridge for 2 hours or overnight.
- When ready, take it out of the fridge and make it in an ice cream maker according to manufacture's instructions.
- Serve immediately or put in freezer to chill.