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Cherry Sorbet

A refreshing three-ingredient frozen treat with bright cherry flavor, perfect for summer.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 pounds fresh sweet cherries, pitted (or 1½ pounds frozen cherries, thawed)
  • ¾ cup granulated sugar
  • 3 tablespoons fresh lemon juice

Method
 

  1. Wash and pit your cherries thoroughly. Fresh cherries should feel firm and look glossy. Work over a large bowl to catch any juice.
  2. Combine pitted cherries with sugar in your food processor. Pulse until you achieve a chunky puree with some texture remaining. Don't over-process—small cherry pieces add delightful texture.
  3. Stir in fresh lemon juice. This balances the sweetness and enhances the cherry flavor. Taste and adjust as needed.
  4. Pour the mixture into your ice cream maker and churn according to manufacturer instructions, typically 15-20 minutes, until it holds soft peaks and pulls away from the sides.
  5. Transfer to a freezer-safe container and freeze for at least 4 hours until firm enough to scoop.

Notes

Start this recipe after breakfast for afternoon or dinner dessert. Don't skip the lemon juice as it prevents flat taste. Avoid over-processing cherries to maintain texture. Ice cream maker bowl must be frozen for at least 24 hours. Store covered in freezer for up to one month. Transfer to refrigerator 10-15 minutes before serving to soften. Can be made without ice cream maker by freezing in shallow dish and stirring every 30 minutes for first 3 hours.