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Cherry Sorbet

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Sorbet- a cherry-licious ice cold treat on a hot summer day. 

Sorbet- a cherry-licious ice cold treat on a hot summer day.

I’ve been playing around with my new ice cream maker and I’m having fun with all the possibilities, you should expect to see a lot more frozen treats in the weeks to come!

First on my list was sorbet. Cherry ice is my favorite summer flavor but I was really amazed at how much better cherry ice tastes when using real cherries and not the artificial cherry flavor we are all used to. The deep red color is all natural, no color added. Although pitting the cherries is a bit time consuming, it’s well worth the end results.

These would make great tasting ice pops too if you don’t have an ice cream maker. Use your sweetener of choice, Stevia of course could be used in place of the sugar or agave if that is what you prefer.

Cherry Sorbet

5 from 1 vote
5
Cals:136
Protein:1
Carbs:37
Fat:0.5
Sorbet- a cherry-licious ice cold treat on a hot summer day.
Course: Dessert, Snack
Cuisine: American
Sorbet- a cherry-licious ice cold treat on a hot summer day. 
Yield: 8 servings
Serving Size: 1 /2 cup

Ingredients

  • 2 lbs cherries
  • 1 cup water
  • 2/3 cup sugar
  • 1 tsp fresh lemon juice

Instructions

  • Stem the cherries and remove the pits.
  • In a medium saucepan over medium heat, combine the cherries with the water, sugar, and lemon juice, and cook until the cherries are very soft and cooked through, about 10-15 minutes.
  • Remove from heat and let it cool to room temperature, then refrigerate to chill thoroughly.
  • Puree the cherries and their liquid and put the mixture through a fine sieve.
  • Once the cherry mixture is chilled, freeze according to your ice cream maker's instructions.

Last Step:

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Nutrition

Serving: 1 /2 cup, Calories: 136 kcal, Carbohydrates: 37 g, Protein: 1 g, Fat: 0.5 g, Sodium: 5 mg, Fiber: 2.5 g, Sugar: 31 g

Categories:

 

 

Makes 1 pint.

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63 comments on “Cherry Sorbet”

  1. Tried this recipe and it is SO delicious. I’m sure this will be a new favorite for us ice cream lovers in my household!

  2. I made this sugar free. I used agave nectar instead of sugar. Poured it in a square glass casserole dish instead of an ice-cream maker. Rolled out our with a scoop and it was delicious.

  3. Avatar photo
    Allison Townsend

    Regarding taking the pits out of the cherries…
    This guy is great and it would be an awesome way to have your daughter help you out with the recipe: http://www.amazon.com/Talisman-Designs-Cherry-Chomper-Pitter/dp/B001Q9EK1Y/ref=sr_1_5?ie=UTF8&qid=1377880841&sr=8-5&keywords=cherry+pitters

  4. I am going to try this with Tart cherries. I just got my hands on a ton of them and i'm trying to find things to make! Can't wait to see how it turns out 🙂

  5. Do you have any recommendations for doing a blackberry sorbet? Could I pretty much follow these instructions but replace cherries with blackberries?

  6. I just made this 🙂 It's delicious! Not overly sweet but not not-sweet-enough, either. Perfect cherry flavor as they're in season right now 🙂 Looks just like your picture, too! I'm new to ice cream makers and was worried this wouldn't make very much because my machine seems to be able to hold more than most recipes I find online but it made a bunch and I'm super pleased. Best part is it's healthy, too! Thank you!

  7. Avatar photo
    Dayna Johnson

    Since I made this cherry sorbet for my husband, he has requested several other sorbets and asked where sorbet has been all his life? 🙂 We have made blueberry, nectarine, peach, and raspberry so far. My ice cream maker is a bit finicky and won't freeze the sorbet to the right consistency, so I usually skip the ice cream maker step now, and put it in the freezer right after the puree step. This DOES however mean that you have to wait to enjoy the tasty treat, but I think it is still well worth it! Thanks so much for the recipe!

    1. Do you have to cook the frozen cherries as long as the fresh? They get soft when you defrost them.

  8. Tasted it while in the ice cream maker freezing, and it was too sweet for my taste. I added a good amount of lemon juice until it tasted balanced to me. (I think WW has messed with my sweet tooth!) I thought it was very good as a Cherry-Lemon sorbet! If I make again with very sweet cherries, I'll replace some or all of the water with lemon juice and possibly reduce the sugar amount. Thanks, Gina!

  9. If the solids clog up the sieve and won't let all the juices through, use a folded cheesecloth to squeeze out the last precious drops.