Cherry Sorbet
There is something utterly joyful about a bowl of cherry sorbet on a hot afternoon – glistening ruby-red, bright with a whisper of lemon, and so clean on the palate. I love how a few simple ingredients can turn into something refreshing and elegant, like a little frozen jewel that lifts the mood. If you…
There is something utterly joyful about a bowl of cherry sorbet on a hot afternoon – glistening ruby-red, bright with a whisper of lemon, and so clean on the palate. I love how a few simple ingredients can turn into something refreshing and elegant, like a little frozen jewel that lifts the mood. If you adore cherry desserts, you might also enjoy this light, boozy-accented riff I came across when experimenting with cherry textures Cherry Amaretti Fool.
Why Cherry Sorbet Deserves a Spot in Your Kitchen
- Pure cherry flavor: With just cherries, a touch of sweetener, and lemon, the fruit is the star and the taste is bright and honest.
- Surprisingly versatile: Serve it solo, spoon it between cake layers, or use it as a palate cleanser between rich courses.
- Quick and low-fuss: No eggs, no custard, no long chilling racks – minimal hands-on time for maximum payoff.
- Great for leftovers: If you have extra cherries from a pie day, this sorbet is a brilliant way to preserve that seasonal flavor.
- Crowd-pleaser and diet-friendly: Naturally gluten free and easy to make vegan when you choose maple syrup.
Ingredients You’ll Need
- 2 cups fresh or frozen cherries, pitted – The base of the sorbet. Fresh cherries give a bright floral note while frozen are handy year-round and help the mixture freeze quickly.
- 1/2 cup water – Thins the fruit purée so it becomes scoopable after churning and prevents a syrupy concentration.
- 1/4 cup honey or maple syrup (adjust to taste) – Adds sweetness and mouthfeel. Honey will lend floral depth, maple syrup a warmer caramel nuance; taste and adjust.
- 1 tablespoon lemon juice – Balances sweetness and lifts the cherry flavor with a bright, zippy note.
If you like baking with cherries once the sorbet is done, try tossing a spoonful into batters for muffins like these cherry studded treats Cherry Chocolate Chip Muffins for a delightful surprise.
Let’s Get Cooking
This sorbet is simple but rewarding. I find a short pep talk to the freezer helps the texture, so be patient and enjoy the anticipation.
- In a blender, combine the cherries, water, honey (or maple syrup), and lemon juice.,
- Blend until smooth and well combined.,
- Pour the mixture into the Ninja CREAMi container and freeze for at least 4 hours or until solid.,
- Once frozen, process the mixture in the Ninja CREAMi according to the manufacturer’s instructions until it becomes a smooth sorbet.,
- Serve immediately for a soft-serve consistency or freeze again for a firmer texture.
A few small notes as you work: if your cherries are particularly tart, add a touch more sweetener, a teaspoon at a time. For a silkier purée, strain the blended mixture through a fine-mesh sieve to remove any bits of skin or fiber before freezing.
Pro Tips for Perfection
- Chill the blender jar first – A cold container keeps the purée from warming up too much, which can create unwanted ice crystals when refrozen.
- Taste before freezing – The cold dulls sweetness, so check the purée and make it slightly sweeter than you think you need. You can always add a little after processing.
- Use frozen cherries if you want a faster freeze – Frozen fruit helps the container firm up quicker and can give a smoother result in many machines.
- If you do not have a Ninja CREAMi, freeze the mixture in a shallow metal pan and break it up with a fork every 30 minutes until it’s evenly frozen, then pulse in a food processor.
- For an ultra-smooth texture, stir in a tablespoon of neutral-flavored alcohol such as kirsch or vodka before freezing; it lowers the freezing point slightly and keeps the sorbet scoopable.
If you like using cherries in cookies and want to pair textures, here is a flavor-packed idea I keep returning to Cherry Chocolate Chip Cookies with Mocha Chips.
Mix It Up – Variations to Try
- Roasted cherry sorbet – Roast the cherries on a baking sheet with a sprinkle of sugar at 400 F for 10 to 12 minutes to concentrate the flavor, then cool and blend.
- Citrus-forward – Add 1 teaspoon orange zest in with the lemon juice for a fragrant lift.
- Boozy cherry – Stir in 1 to 2 tablespoons of kirsch, brandy, or rum for an adult-friendly twist.
- Chocolate ripple – Swirl in a ribbon of melted dark chocolate after processing for a bittersweet contrast.
- Herb-infused – Muddle a few basil or mint leaves with the cherries before blending for a bright herbal note.
Best Ways to Serve This Sorbet
Spoon the sorbet into chilled coupe glasses so the colors pop and the sorbet keeps its chill a little longer. A single scoop with a sprig of fresh mint and a dusting of lemon zest makes a simple, elegant dessert. It is also wonderful as a palette cleanser between rich bites or as a playful addition to a summer cocktail float with sparkling water or prosecco. For a rustic summer dessert, serve a scoop alongside a warm shortcake or on top of a warm slice of pound cake – the contrast between hot and icy is irresistible. If you want to make a sophisticated dessert plate, try pairing the sorbet with a slice of cherry chocolate upside-down cake for layered cherry goodness Cherry Chocolate Upside-Down Cake.
Keep It Fresh – Storage Tips
Store the sorbet in an airtight, freezer-safe container. Press a piece of parchment paper directly on the surface to prevent ice crystallization and close the lid tightly. It will be best within 1 to 2 weeks, but confidence can vary with freezer temperatures. If the sorbet freezes too hard, let it sit at room temperature for 10 to 15 minutes and pulse in a blender or let it soften in the fridge briefly before serving. Avoid repeated thaw-refreeze cycles to maintain texture.
Your Questions Answered
Q: Can I use sweetened frozen cherries?
A: Yes, but reduce the added sweetener accordingly. If the cherries are heavily sweetened, taste the blended purée before adding more honey or maple syrup.
Q: What if my sorbet is icy after processing?
A: Pulse it again in the CREAMi or let it soften slightly at room temperature for 5 to 10 minutes and re-process. Adding a tablespoon of light corn syrup or a small splash of alcohol before freezing can also reduce iciness.
Q: Can I make this without a specialized machine?
A: Absolutely. Freeze in a shallow pan and fork the mixture every 30 minutes until evenly frozen, then break up and pulse in a food processor or high-speed blender before serving.
Q: How can I make this ahead for a party?
A: Make the base a day ahead and freeze solid. Remove from the freezer and let it soften briefly, then reprocess or break up and whip with a fork right before serving for best texture.
Conclusion
I hope this cherry sorbet inspires you to celebrate seasonal fruit in a simple, dazzling way. For additional inspiration and alternative methods, check out the lovely rendition by Chef Not Required’s Cherry Sorbet, a bright take on classic flavors via Kroll’s Korner Fresh Cherry Sorbet, and an elegant roasted-cherry version from Food52 Roasted Cherry Sorbet. Give it a try, experiment with little twists, and tell me which variation becomes your new favorite – I love hearing how recipes find their way into your kitchen.
Cherry Sorbet
Ingredients
Method
- In a blender, combine the cherries, water, honey (or maple syrup), and lemon juice.
- Blend until smooth and well combined.
- Pour the mixture into the Ninja CREAMi container and freeze for at least 4 hours or until solid.
- Once frozen, process the mixture in the Ninja CREAMi according to the manufacturer's instructions until it becomes a smooth sorbet.
- Serve immediately for a soft-serve consistency or freeze again for a firmer texture.
