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This refreshing cherry sorbet turns juicy summer cherries into an irresistible frozen treat that delights taste buds even on the hottest days.
I make this sorbet every summer when cherries are at their peak. The first time I served this dessert at a dinner with friends, everyone wanted my secret before they even left the table.
Ingredients
- 500 grams fresh cherries: pick ripe, plump ones for better flavor
- 60 grams sugar: just enough to boost the natural sweetness without hiding the fruit taste
- 1 lemon: its tang balances sweetness and keeps the sorbet's pretty color
- 1 pinch of vanilla powder or some mint leaves: not required but adds a nice flavor twist
Step-by-Step Guide
- Getting cherries ready:
- Wash cherries thoroughly in cold water. Take off stems and remove all pits. This takes time but you can't skip it. A cherry pitter makes this job much easier.
- Cooking the mixture:
- Chop cherries into small pieces and put them in a heavy-bottomed pot. Squeeze lemon juice over cherries. Add sugar and vanilla or mint if using. Heat on medium for exactly 10 minutes, stirring often with a wooden spoon so fruit doesn't stick.
- Blending and cooling:
- Take out mint leaves if you used them. Put everything in a blender and mix until completely smooth. Let it cool to room temperature, then put in the fridge for at least 30 minutes.
- Ice cream maker and freezing:
- Pour the cooled mix into your ice cream maker and follow what your machine says, usually about 15 minutes of churning. It should be creamy but still soft. Put the sorbet in an airtight container and freeze for at least an hour to firm up.
Cherries are my favorite red fruit to turn into sorbet. Their deep flavor and meaty texture create something amazing. My grandma made this sorbet with cherries from her yard, and making her recipe each summer brings back sweet childhood memories of picking cherries in her orchard.
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Storage and Serving
Cherry sorbet keeps well in the freezer for about 2 weeks in an airtight container. Before eating, take it out for 5-10 minutes so it gets to the right softness. If your sorbet gets too hard over time, you can let it soften a bit and then quickly remix it to bring back its original creamy texture.
Possible Variations
You can easily change this basic recipe to match what you like or what fruits you have. For more aroma, try adding a splash of rose water or a few drops of almond extract. You can also swap some cherries for raspberries to make a tasty two-color sorbet. For a richer version, mix in dark chocolate chunks just before finishing the churning.
Serving Suggestions
Put this sorbet in chilled bowls for a stunning look. It goes really well with a small shortbread cookie or almond cake. For fancy presentation, top with a few fresh cherries and a mint leaf. This sorbet can also go alongside dark chocolate cake for a yummy contrast between tangy cherries and bitter chocolate.
Frequently Asked Questions
- → What kind of cherries work best here?
Go for ripe, sweet cherries for the best flavor. Fresh, unspoiled cherries will make a huge difference.
- → Is vanilla replaceable in this recipe?
Absolutely! Swap it with mint leaves for a refreshing touch, or skip it to keep the cherry flavor pure.
- → How do I do this without an ice cream maker?
No ice cream maker? No problem! Freeze the cherry mix and stir every 30 minutes for 2–3 hours to avoid ice crystals.
- → How long should it freeze before eating?
Freeze it for at least an hour, but let it thaw for 5–10 minutes before serving for the best texture.
- → Is this good for those avoiding dairy?
Yes! This recipe has zero dairy, making it great for anyone avoiding lactose.