Summer Cherry Sorbet Silky Bright and Intensely Cherry
Recipe Introduction
Quick Hook
Cherry Sorbet hit me like summer in a scoop.
Summer Cherry Sorbet Silky, Bright, and Intensely Cherry is exactly that.
Sweet, tart, and clean on the finish. It’s a palate cleanser and guilty pleasure.
I remember pitting cherries on my tiny kitchen counter.
Oh my gosh, my fingers smelled like summer for days.
That little job is worth it for a creamy, smooth sorbet.
Brief Overview
This sorbet borrows from European and Middle Eastern iced traditions.
It’s simple and honest in flavor with a classic technique.
Difficulty is easy. Prep takes about 20 minutes active time. Chill and freeze add mostly hands off time.
Total time ranges from 3 to 5 hours , depending on your method.
Makes about six half cup servings. Serve in chilled bowls or a Prosecco float.
Main Benefits
Top nutrition win: it’s essentially fruit and water.
This is a refreshing, low-fat dessert with vitamin C and natural sugars.
Perfect for backyard barbecues, dinner parties, or as a palate cleanser.
What makes this recipe special? It’s silky and intensely cherry.
Straining the purée gives a restaurant smooth finish.
A splash of kirsch helps scoopability; omit for a vegan or dairy-free cherry sorbet.
If you like variations, try a Peach Cherry Sorbet Recipe twist.
Want a Vegan Cherry Sorbet or dairy-free cherry sorbet ? No problem.
No ice-cream maker at home? The Cherry sorbet without ice cream maker method works fine.
For a quick winter fix, think No-churn Cherry Berry Sorbet .
For texture lovers, explore Granitas or Sorbet Ice Cream hybrids.
Fun stat: fruit ices have delighted people for centuries.
Honestly, the biggest challenge I faced was pitting cherries quickly.
Now I use a cheap pitter and life is easier.
Next up: the ingredient list and step-by-step method.
Ingredients & Equipment quick, clear, and real
Oh my gosh, I love this part. Did you know one cup of cherries has about 90 calories and packs fiber and antioxidants? That little stat always makes me feel less guilty about second scoops of Cherry Sorbet .
Main Ingredients Cherry Purée
- 1 lb fresh sweet cherries, pitted (450 g) or 450 g frozen cherries, thawed . Look for plump, glossy cherries. Avoid wrinkled fruit.
- 3/4 cup granulated sugar (150 g) . Adjust if cherries are super sweet.
- 3/4 cup water (180 ml) .
- 1 tablespoon fresh lemon juice (15 ml) . Brightens the flavor.
- Pinch fine sea salt (about 1/8 tsp ). Optional: 1 2 tablespoons kirsch or vodka (15 30 ml) to keep texture scoopable.
Quality tip: ripe cherries should smell fruity and give under gentle pressure. For Homemade cherry purée for sorbet, use the best fruit you can find.
Seasoning Notes
Essential combos: lemon juice plus a pinch of salt. That’s it. It wakes the fruit. Flavor enhancers: a splash of kirsch or vodka.
A tiny touch of balsamic for depth works too. Aromatics: a few torn basil leaves or a strip of lemon zest simmered in the syrup.
Quick swaps: no liqueur? Use an extra tablespoon of sugar syrup. Want dairy-free cherry sorbet? This recipe already is dairy-free.
For Vegan Cherry Sorbet, use maple or agave if you want different sweetness.
Equipment Needed
- Blender or food processor. Stick blender works fine.
- Fine mesh sieve for a silky finish.
- Medium saucepan for syrup and cooking cherries.
- Cherry pitter speeds things up but a knife works.
- Ice-cream maker optional. Churn for 20– 30 minutes . No-machine method works too.
- Shallow, freezer safe container or metal tray.
Common household alternatives: use a fork and sturdy knife if you lack a pitter. Use a whisk and cold pan if you don’t own an ice-cream maker.
I once forgot the sieve. My sorbet was rustic and still delicious. Honest tip: strain it next time. It makes the texture sing.
If you want, I can scale this for a crowd or write a no-machine guide like No-churn Cherry Berry Sorbet or a Kirsch cherry sorbet twist.
Which would you like?
Cooking Method
Prep Steps
Oh my gosh, pitting cherries is the slow part. Use a cherry pitter. It saves time. Weigh 450 g cherries for accuracy. Wash fruit and remove stems.
Make the simple syrup first. Combine 3/4 cup sugar and 3/4 cup water . Warm gently until clear. Beware hot syrup. Use oven mitts and keep kids away.
Chill your purée for 1 hour . Cold bases churn better. This is an Easy Cherry Sorbet Recipe tip. If you skip chilling, texture suffers.
step-by-step Process
- Pit and halve cherries. Check one test cherry for pits.
- Heat syrup; add cherries and simmer 8– 10 minutes . Mash gently. Visual cue: cherries soften and leak juice.
- Cool to room temp. Stir in 1 tbsp lemon juice and pinch salt. Add 15 30 ml kirsch if using. This makes a classic Kirsch cherry sorbet.
- Purée until smooth. Press through a fine mesh sieve. Visual cue: mixture should be glossy and pourable. Strain for silkiness .
- Chill 1 hour , then churn 20– 30 minutes in an ice-cream maker. Transfer to a shallow pan. Freeze at - 18° C ( 0° F) for 2– 4 hours . Churned sorbet looks lighter and aerated.
- No-machine option: freeze in a shallow pan. Stir every 20– 30 minutes for 3– 4 hours . Visual cue: texture goes from gritty to silky.
Pro Tips
Always taste the purée. Add more lemon if flat. This helps Homemade cherry purée for sorbet pop.
Avoid these mistakes: don’t skip the sieve. Don’t churn warm. Don’t add too much alcohol.
Try these shortcuts: use frozen cherries thawed. Use a stick blender for quick purée. For a No-churn Cherry Berry Sorbet, follow the no-machine steps and add mixed berries.
make-ahead option: freeze in an airtight container up to one month. Let sit 5 minutes before scooping.
Fun fact: sorbets evolved across Europe and the Middle East. I once served this dairy-free cherry sorbet at a picnic.
Everyone asked for seconds. Honestly, it’s the best palate cleanser. Want vegan tweaks? This doubles as a Vegan Cherry Sorbet and pairs well with granitas or sorbet ice cream blends.
Recipe Notes
Fun fact: sorbets and granitas go back centuries. They were palate cleansers for royals. My kitchen anecdotes? I once pitted cherries for an hour.
Worth it. The result was bright Cherry Sorbet that stopped guests mid-sentence.
Serving Suggestions
Serve scoops in chilled bowls. Add a sprig of mint. A warm shortbread adds crunch. Try a scoop on lemon pound cake.
For bubbles, pair with dry Prosecco or chilled rosé. For kids, use sparkling water with lemon. Fancy idea: float sorbet in prosecco for an elegant float.
If you like hybrids, think Peach Cherry Sorbet Recipe. Or try a Sorbet Ice Cream mash-up for contrast.
Storage Tips
Keep sorbet airtight in the freezer. Store at or below 0° F (- 18° C) . For short term use, put in the fridge.
Thaw in the fridge for 15 20 minutes . That makes scooping easy. Freeze extra in shallow pans. For no-machine fans, the No-churn Cherry Berry Sorbet method works great.
It lasts about 2 weeks best quality.
Reheating? Don’t. Sorbet isn’t reheated. Instead, let it soften slightly at room temperature. Stir gently before serving. That fixes icy spots.
Variations
Want Vegan Cherry Sorbet? Use the same base. Omit the kirsch. Swap with vodka or skip alcohol. Try dairy-free cherry sorbet for allergy friendly treats.
Add basil or balsamic for grown-up notes. Seasonal swap: fold in ripe peaches. That becomes a lovely Peach Cherry Sorbet mix.
For a boozy twist, make a Kirsch cherry sorbet. For busy days, try Cherry sorbet without ice cream maker techniques.
Homemade cherry purée for sorbet gives the best flavor.
Nutrition Basics
A half cup serving has about 140 calories. It’s low in fat. Sugar content depends on cherries and syrup. Cherries offer vitamin C and antioxidants.
Sorbet is dairy-free. It makes a lighter dessert choice. Great after a heavy meal.
Honestly, this recipe taught me patience. Pitting pays off. Have fun, experiment, and serve scoops with pride. You got this.
Frequently Asked Questions
How do I make my Cherry Sorbet extra smooth and easy to scoop?
For a silky texture, always push the purée through a fine mesh sieve to remove skins and fibres, chill the base thoroughly, then churn cold in an ice-cream maker; this reduces large ice crystals and adds a light aeration.
A tablespoon or two of kirsch or vodka helps keep the sorbet scoopable by lowering the freezing point, but don’t add too much or it will be slushy. If you don’t have spirit on hand, use a small amount of invert sugar (or a little corn syrup) in the syrup to improve mouthfeel.
Can I make this cherry sorbet without an ice-cream maker?
Yes pour the chilled purée into a shallow metal or freezer safe pan and freeze, stirring vigorously every 20 30 minutes for 3 4 hours to break up ice crystals until smooth.
Use a whisk, fork or a hand blender between freezes to help achieve a creamier texture, and add the optional liqueur to keep it from freezing rock hard. Expect a touch more hands-on time than churning, but it’s a perfect method for a summer picnic or last minute dessert.
How should I adjust the sweetness if my cherries are very tart or very sweet?
Taste the warm purée before chilling and adjust the sugar gradually tart sour cherries often need the full 3/4 cup (150 g), while very sweet cherries may only need 1/2 cup (100 g) or less.
If the purée tastes a little flat, a splash of lemon juice and a tiny pinch of salt will brighten the flavour without adding more sugar. Remember the sorbet will taste slightly less sweet once frozen, so err on the side of a touch less sugar and re-evaluate after chilling.
What’s the best way to store homemade Cherry Sorbet and how long will it keep?
Store sorbet in an airtight container in the coldest part of the freezer; press a layer of plastic wrap directly onto the surface before sealing to prevent ice crystals and freezer burn. Best quality is 2 3 weeks, and it’s still safe beyond that but may lose intensity of flavour after a month.
For easiest serving, take it out for 5 10 minutes before scooping so it softens slightly, like letting clotted cream breathe before spreading on scones.
Can I use frozen cherries or other cherry varieties for this sorbet?
Absolutely use 450 g thawed frozen cherries in place of fresh; drain any excess liquid and follow the same syrup and-cook steps for best flavour. Sweet cherries (like Bing) yield a more dessert like sorbet, while sour cherries give a bright, tart finish adjust sugar accordingly and consider additions like a teaspoon of aged balsamic or a few basil leaves for grown-up variations.
Quick tip: if hand pitting is tedious, cut an X in a test cherry to confirm pits are removed easily before you blitz the lot.
Is Cherry Sorbet dairy-free or suitable for special diets, and how many calories are in a serving?
Traditional cherry sorbet is dairy-free and naturally vegan provided your sugar is vegan friendly and you omit or replace any alcohol; it’s a good choice for lactose free or plant based diets.
Nutritionally, a 1/2-cup serving is about 140 kcal with roughly 34 g of sugar (varies by cherry sweetness and exact sugar used), very little fat or protein, and a small amount of fibre.
To cut calories or sugar, try a lower sugar sweetener with caution some substitutes change texture, so expect to tweak freezing time or add a bit of alcohol or invert sugar to maintain scoopability.
Summer Cherry Sorbet Silky Bright And Intensely
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 140 kcal |
|---|---|
| Protein | 0.3 g |
| Fat | 0.1 g |
| Carbs | 34 g |
| Fiber | 1.2 g |
| Sugar | 34 g |
| Sodium | 10 mg |