Cherry sorbet — a refreshingly tart, naturally red frozen treat perfect for hot summer days. Using fresh cherries gives the sorbet a vibrant color and true cherry flavor that you just don’t get from artificial extracts. While pitting cherries takes a little time, the result is a bright, fruity sorbet that’s well worth the effort.
I recently started experimenting with an ice cream maker and this simple cherry sorbet was my first success. You can make it with or without a machine: churn in an ice cream maker for a smooth texture, or pour into molds to make ice pops if you prefer.
Cherry Sorbet
This recipe highlights the pure flavor of fresh cherries combined with a touch of sugar and lemon juice. The short cooking step softens the fruit and releases juices, then straining yields a silky, seed-free sorbet base. Adjust sweetness to taste — granulated sugar, agave, or a calorie-free sweetener like stevia can be used depending on your preference.
Ingredients
- 2 lbs cherries
- 1 cup water
- 2/3 cup sugar (or sweetener of choice)
- 1 tsp fresh lemon juice
Instructions
- Remove stems and pit the cherries. Rinse and drain.
- Combine cherries, water, sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until the cherries are very soft and have released their juices, about 10–15 minutes.
- Remove the pan from the heat and allow the mixture to cool to room temperature. Once cool, refrigerate until thoroughly chilled.
- Puree the chilled cherries and their cooking liquid in a blender or food processor until smooth. For an extra-smooth texture, press the puree through a fine mesh sieve, discarding any solids.
- Churn the strained cherry purée in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze until firm, usually a few hours.
- If you don’t have an ice cream maker, pour the chilled purée into a shallow pan and freeze. Stir vigorously every 30 minutes for the first couple of hours to break up ice crystals, or pour into popsicle molds and freeze solid.
Yield and Serving
Makes 1 pint. Yield: 8 servings. Serving size: 1/2 cup per serving.
Nutrition (per 1/2 cup)
Calories: 136 kcal; Carbohydrates: 37 g; Protein: 1 g; Fat: 0.5 g; Fiber: 2.5 g; Sugar: 31 g; Sodium: 5 mg. Weight Watchers points (approximate): 5.
Tips & Variations
- Sweetness: Taste the purée after chilling and adjust the sweetener if needed. If using a low-calorie sweetener, follow package conversion for equivalent sweetness.
- Flavor boosts: Add a splash of vanilla or a teaspoon of liqueur (such as cherry or almond liqueur) for a more complex flavor — add sparingly.
- Texture: For an ultra-smooth sorbet, strain the purée through a fine mesh sieve before churning. For a slightly chunkier result, skip straining.
- Popsicles: Pour the chilled purée into molds and freeze for easy, portable frozen treats.
- Stone fruit blend: Substitute or combine cherries with other stone fruits like peaches or plums to create blended sorbets.
Storage
Store sorbet in an airtight container in the freezer for up to 2 weeks for best texture and flavor. Press a piece of parchment directly onto the surface before sealing to minimize ice crystals.
Serving Suggestions
Serve scoops of cherry sorbet on their own for a palate-cleansing dessert, or pair with plain yogurt or vanilla ice cream for contrast. Garnish with a few fresh cherries or a sprig of mint for a pretty presentation.
Final Note
If you try this recipe, note how the flavor changes depending on the ripeness and variety of cherries you use. Sweet bing cherries produce a richer, sweeter sorbet, while tart cherries yield a brighter, tarter result. Either way, fresh cherries make a noticeably better sorbet than artificial flavorings.
Makes 1 pint.