Cherry Sorbet
Refreshing and light cherry sorbet made with just four simple ingredients: cherries, sugar, water, and lemon. Perfect for a hot day or as a palate cleanser between courses.
Ingredients
Main ingredients
- 2 cups fresh or frozen cherries, pitted Fresh in season; frozen works year-round
- 1 cup granulated sugar See notes below for substitutes
- 1 cup water
- 1 tablespoon lemon juice Fresh preferred
Instructions
Prepare the Simple Syrup
- Combine the sugar and water in a small saucepan. Heat over medium, stirring, until the sugar dissolves and the syrup is clear. Bring to a gentle simmer for a minute, then remove from heat. Let the syrup cool completely before using.
Blend Ingredients
- Put the pitted cherries, cooled simple syrup, and lemon juice into a blender or food processor. Blend until very smooth—about 30–60 seconds. Taste and adjust sweetness or acidity.
- For an ultra-smooth sorbet, press the blended mixture through a fine-mesh sieve to remove skins (optional).
Freeze the Mixture
- Pour the mixture into a shallow metal pan or baking dish. Freeze for about 2–3 hours, stirring vigorously every 30 minutes with a fork to break up forming ice crystals until it reaches a soft, scoopable sorbet consistency.
Serve
- Let the sorbet sit at room temperature 5–10 minutes to soften slightly, then scoop into chilled bowls and enjoy.
Notes
Transfer sorbet to an airtight, freezer-safe container. Press a piece of plastic wrap directly onto the surface to minimize ice crystals, then seal the lid. Store in the freezer for up to 2 weeks for best texture and flavor. Over time, sorbets can harden or form ice crystals; let sit at room temperature 5–10 minutes before scooping.