Cherry Sorbet
There’s nothing quite like the bright, refreshing burst of cherry flavor on a warm day, and this Cherry Sorbet delivers just that. Made with just four simple ingredients—fresh cherries, water, sugar, and a touch of fresh lemon juice—this sorbet is the perfect balance of sweet and tart. It’s naturally dairy-free, light, and incredibly easy to make, making it a go-to dessert that feels both indulgent and clean. Whether you’re looking for a palate cleanser or a cooling treat, this sorbet will quickly become a favorite in your recipe collection.
Why You’ll Keep Making It
This Cherry Sorbet is a keeper for so many reasons. First, it’s incredibly simple—no fancy ingredients or complicated techniques required. The fresh cherry flavor shines through because you’re working with real fruit, and the lemon juice adds just the right hint of brightness to elevate the sorbet’s profile. Plus, it’s versatile. Serve it on its own, alongside a slice of cake, or even as a fun addition to a summer cocktail. The recipe scales well, and since it’s made from scratch, you control the sweetness and texture. It’s also naturally vegan and gluten-free, making it accessible for a variety of dietary needs. Once you try this sorbet, you’ll find yourself coming back to it season after season.
Ingredient Notes
- 2 lbs cherries: Fresh, ripe cherries are the star of this sorbet. Look for sweet cherries like Bing or Rainier for the best flavor. You’ll want to pit them before using. Frozen cherries can work in a pinch, but fresh is always best for vibrant taste and texture.
- 1 cup water: This forms the base of the simple syrup that sweetens the sorbet. Using filtered or spring water will give you the cleanest flavor.
- 2/3 cups sugar: Granulated white sugar is used to balance the tartness of the cherries. You can adjust slightly depending on how sweet your cherries are or your personal preference.
- 1 tsp fresh lemon juice: Lemon juice is crucial for brightening the flavor and helping to balance the sweetness. Freshly squeezed is best—avoid bottled lemon juice for a fresher taste.
Must-Have Equipment
- Cherry pitter: Speeds up the process of removing pits and reduces mess.
- Blender or food processor: For pureeing the cooked cherries into a smooth sorbet base.
- Fine mesh strainer: Optional but recommended to remove skins and ensure a silky texture.
- Ice cream maker: Ideal for churning the sorbet to the perfect consistency. If you don’t have one, there are no-churn methods that work well too.
- Freezer-safe container: For storing the sorbet until ready to serve.
Stepwise Method: Cherry Sorbet
Step 1: Prepare the cherries
Wash your fresh cherries thoroughly. Using a cherry pitter, remove all the pits and discard them. If you don’t have a pitter, carefully slice each cherry and remove the pit with the tip of a knife. Set the pitted cherries aside.
Step 2: Make the simple syrup
In a medium saucepan, combine 1 cup of water and 2/3 cups of sugar. Heat over medium heat, stirring occasionally until the sugar has fully dissolved. Remove from heat and allow the syrup to cool to room temperature.
Step 3: Cook the cherries
Add the pitted cherries to the cooled simple syrup in the saucepan. Place over medium heat and cook for about 10 minutes, stirring frequently, until the cherries soften and release their juices. This helps concentrate the cherry flavor for your sorbet.
Step 4: Puree and strain
Transfer the cherry mixture to a blender or food processor and blend until very smooth. For an ultra-smooth sorbet, pour the puree through a fine mesh strainer into a bowl, pressing with a spatula to extract as much liquid as possible. Discard any solids left behind.
Step 5: Add lemon juice
Stir in 1 teaspoon of fresh lemon juice. This brightens the flavor and balances the sweetness beautifully.
Step 6: Chill the mixture
Cover the sorbet base and chill in the refrigerator for at least 2 hours, or until completely cold. This step ensures better texture when churning.
Step 7: Churn the sorbet
Pour the chilled cherry mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the sorbet reaches a soft-serve consistency.
Step 8: Freeze until firm
Transfer the churned sorbet to a freezer-safe container. Cover tightly and freeze for at least 2-4 hours to firm up before serving.
Holiday-Friendly Variations
- Spiced Cherry Sorbet: Add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the cherry mixture before churning for a warm holiday twist.
- Cherry Mint Sorbet: Stir in 2 tablespoons finely chopped fresh mint leaves after pureeing the cherries for a refreshing herbal note.
- Chocolate Cherry Sorbet: Drizzle melted dark chocolate over scoops of sorbet just before serving for a decadent touch.
- Cherry Lime Sorbet: Substitute lime juice for lemon juice and add lime zest for a zesty variation.
- Cherry and Vanilla Bean Sorbet: Scrape the seeds from 1 vanilla bean into the simple syrup for a creamy, aromatic flavor boost.
Author’s Commentary
One of the things I love most about this Cherry Sorbet is how adaptable it is. The recipe’s simplicity means you can really taste the fresh cherries, but it also invites creativity with different flavor add-ins. Using fresh lemon juice is non-negotiable for me—it brings everything to life.
When cherries are in season, this sorbet feels like the perfect way to celebrate their fleeting freshness. It’s also a fantastic dessert to serve when entertaining because it’s light, refreshing, and looks stunning served in elegant glasses or bowls.
Don’t be intimidated if you don’t have an ice cream maker. You can freeze the mixture in a shallow dish and stir every 30 minutes until frozen for a slightly more textured but equally tasty result.
Save for Later: Storage Tips
- Store the sorbet in an airtight, freezer-safe container to prevent ice crystals from forming.
- If the sorbet freezes too hard, let it sit at room temperature for 5-10 minutes before scooping to soften slightly.
- This sorbet is best enjoyed within 1-2 weeks for optimal flavor and texture.
- Make sure to cover the surface of the sorbet with plastic wrap before sealing the container to minimize freezer burn.
Common Questions
Can I use frozen cherries for this sorbet?
Yes, frozen cherries can be used if fresh aren’t available. Just thaw and drain them before cooking with the simple syrup. The flavor might be slightly less vibrant, but it will still be delicious.
Is it necessary to strain the cherry puree?
Straining is optional but recommended if you want a silky, smooth sorbet without any cherry skins or pulp. If you prefer a bit more texture, you can skip this step.
How long does it take to churn the sorbet?
Most ice cream makers take about 20-25 minutes to churn sorbet to a soft-serve consistency. Follow your machine’s instructions for best results.
Can I make this sorbet without an ice cream maker?
Absolutely! Pour the chilled sorbet mixture into a shallow freezer-safe dish and freeze. Every 30 minutes, stir vigorously with a fork to break up ice crystals. Repeat until the sorbet is firm and smooth. This manual method takes a few hours but yields great results.
That’s a Wrap
This Cherry Sorbet is a celebration of fresh fruit done right—simple, refreshing, and deeply satisfying. With just a handful of ingredients and straightforward steps, you can whip up a dessert that’s perfect for any occasion. Whether you’re cooling off after a hot day, impressing guests at a dinner party, or just craving something sweet and light, this sorbet has you covered. Give it a try and watch how quickly it becomes a staple in your kitchen repertoire. Enjoy every spoonful of bright, fruity deliciousness!
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Cherry Sorbet
Ingredients
Equipment
Method
- Wash your fresh cherries thoroughly. Using a cherry pitter, remove all the pits and discard them. If you don’t have a pitter, carefully slice each cherry and remove the pit with the tip of a knife. Set the pitted cherries aside.
- In a medium saucepan, combine 1 cup of water and 2/3 cups of sugar. Heat over medium heat, stirring occasionally until the sugar has fully dissolved. Remove from heat and allow the syrup to cool to room temperature.
- Add the pitted cherries to the cooled simple syrup in the saucepan. Place over medium heat and cook for about 10 minutes, stirring frequently, until the cherries soften and release their juices.
- Transfer the cherry mixture to a blender or food processor and blend until very smooth. For an ultra-smooth sorbet, pour the puree through a fine mesh strainer into a bowl, pressing with a spatula to extract as much liquid as possible. Discard any solids left behind.
- Stir in 1 teaspoon of fresh lemon juice to brighten the flavor and balance the sweetness.
- Cover the sorbet base and chill in the refrigerator for at least 2 hours, or until completely cold.
- Pour the chilled cherry mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the sorbet reaches a soft-serve consistency.
- Transfer the churned sorbet to a freezer-safe container. Cover tightly and freeze for at least 2-4 hours to firm up before serving.
Notes
- For a silky smooth texture, strain the cherry puree using a fine mesh strainer before chilling.
- If you don’t have an ice cream maker, freeze the mixture in a shallow dish and stir every 30 minutes until firm.
- Store sorbet in an airtight container and consume within 1-2 weeks for best flavor.
