Fresh Cherry Sorbet
25 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
vegan,
vegetarian
Recipe by Eunice
Introduction
This fresh cherry sorbet is all peak-summer flavor, bright and juicy with lemon to make it pop and a little vanilla to round it out.
Perfect for hot nights, backyard cookouts, or a palate reset after grilling, this dairy-free sorbet churns up smooth and scoopable with big cherry energy.
Ingredients (8 servings)
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Ingredients
- 4 cups fresh cherries, pitted fresh cherries 1.33 lb
- ½ cup granulated sugar granulated sugar
- ½ cup water water
- 1 Tbsp lemon, juiced lemons 1 Tbsp
- ½ tsp vanilla extract pure vanilla extract 0.5 tsp
How to Make Fresh Cherry Sorbet
-
Pit and prep the cherries
Use a cherry pitter or your sharpest knife to pit 4 cups cherries, catching every drop of juice because that is flavor you paid for.
-
Make a quick simple syrup
Bring 1/2 cup sugar and 1/2 cup water to a gentle simmer in a small pot, stirring until the liquid turns clear and the sugar is fully dissolved, then kill the heat.
-
Chill the syrup fast
Pour the hot syrup into a heatproof glass measuring cup and set it in an ice bath to cool to room temp in about 5 minutes because a cold base freezes smoother.
-
Blend the base silky smooth
Add cherries, cooled syrup, 1 tablespoon lemon juice, 1/2 teaspoon vanilla, and a tiny pinch of salt to a blender and blend on high until glossy and completely smooth.
-
Optional strain for ultra smooth texture
Press the puree through a fine mesh strainer to remove skins and any stubborn bits if you want that gelato-level finish.
-
Chill thoroughly
Cover and refrigerate the base until very cold, 2 to 4 hours or overnight, because spinning a warm mix gives you ice crystals and attitude.
-
Churn method
Spin in a pre-chilled ice cream maker until it looks like soft-serve and clings to the dasher, usually 15 to 20 minutes depending on your machine.
-
No-churn method
Pour into a shallow metal pan, freeze 45 minutes, then whisk or vigorously scrape with a fork, repeating every 30 minutes until uniformly frozen and fluffy, 3 to 4 rounds total.
-
Firm and serve
Transfer to a cold glass container, press parchment on the surface, freeze 2 to 3 hours to set, then let sit at room temp 3 to 5 minutes before scooping clean rounds.
Substitutions
- Vanilla extract -> Almond extract (1/4 tsp)
- A little almond turns cherries into that cherry-almond bakery magic, so use less than vanilla because it is potent and gives a round, marzipan vibe without overpowering the fruit.
- Lemon juice -> Lime juice (1 Tbsp)
- Lime keeps the bright acidity and color while adding a citrusy edge that makes the cherry flavor pop and read extra fresh.
- Part of the sugar -> Light corn syrup (replace 2 Tbsp sugar with 2 Tbsp corn syrup)
- A small swap lowers crystallization and improves scoopability so your sorbet stays softer without tasting like candy.
Tips
- Sweetness equals texture
- Sorbet needs enough sugar to stay scoopable, so the base should taste a little sweeter than you want when warm because freezing dulls sweetness.
- Chill everything hard
- Cold base and a frozen canister make tiny ice crystals, so keep the base near fridge-cold and the machine bowl fully frozen for at least 24 hours.
- Add a splash of alcohol
- Stir in 1 tablespoon kirsch or vodka before churning to drop the freeze point just enough to keep the texture plush without tasting boozy.
- Salt is non-negotiable
- One tiny pinch wakes up cherry flavor and balances the sugar so the sorbet tastes vivid, not flat.
- Go extra smooth if you want
- Blend 30 seconds longer than you think or strain the puree to erase skins, which gives a professional, velvety spoonfeel.
- Use glass to store
- Pack into a cold glass container and press parchment to the surface to prevent ice crystals and off odors, then lid it tight.
Nutrition Facts *
| Energy | 138 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 0 | g |
| Carbohydrates | 33 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sorbet froze rock hard, what went wrong?
- The base likely lacked sugar or was not fully chilled, so next time taste for a slightly over-sweet base and make sure it is fridge-cold before spinning, and add 1 to 2 tablespoons corn syrup or 1 tablespoon alcohol for softness.
- Can I use frozen cherries?
- Yes, thaw them in a bowl to catch the juices, reduce added water by 2 tablespoons since thawed fruit releases extra liquid, and proceed as written.
- Do I need to strain the puree?
- No, but straining removes skins for a silky texture and a cleaner scoop, while leaving it unstrained gives a rustic body and slightly deeper cherry taste.
- How do I make it without an ice cream maker?
- Use the no-churn method by freezing in a shallow pan and whisking every 30 minutes until fluffy because that breaks up ice crystals and mimics churning.
- It tastes too tart or too sweet, how do I fix it?
- If too tart, blend in 1 to 2 teaspoons sugar and re-chill, and if too sweet, add 1 to 2 teaspoons lemon or lime juice to sharpen the finish and spin again.
- How long does it keep?
- Best texture is within 2 weeks in a very cold freezer, and always press parchment onto the surface to avoid ice and oxidation.
Serving Suggestions
Serve with shaved dark chocolate and a crack of flaky salt for a cherry-black-forest moment that hits all the right notes.
Or go backyard glam and drop a scoop over grilled peaches with a splash of kirsch and crushed amaretti, and watch everyone suddenly think you run a pastry kitchen in SoHo.
More pairings:
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