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Fresh Cherry Sorbet Recipe

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This fresh cherry sorbet is a refreshing and naturally vibrant frozen dessert made with ripe cherries, lime juice, and a simple sugar syrup base. The recipe involves blending pitted cherries with syrup and lime juice, then churning the mixture in an ice cream maker to achieve a smooth, soft-serve texture before freezing for firmness. Perfect for a light, fruity treat on warm days.

Ingredients

Cherry Sorbet Base

  • 4 cups cherries, pitted (~2 lbs)
  • 1 cup sugar
  • 1 cup water
  • 3 tsp. lime juice, freshly squeezed
  • 1/2 tsp. kosher salt

Instructions

  1. Freeze the ice cream maker base: Place the ice cream maker bowl in the freezer at least 24 hours prior to making the sorbet to ensure it’s thoroughly frozen and ready for churning.
  2. Make the simple syrup: Combine sugar and water in a small saucepan over medium-high heat. Stir occasionally and simmer until the sugar dissolves completely, about 3-5 minutes. Remove from heat and let cool to room temperature.
  3. Pit the cherries: Using a cherry pitter, remove pits from all cherries to yield approximately 4-5 cups of pitted fruit.
  4. Blend the ingredients: In a high-powered blender, process the pitted cherries, ½ cup of the cooled simple syrup, lime juice, and kosher salt until smooth and well combined.
  5. Strain the mixture: Pour the blended mixture through a fine mesh strainer or sieve into a large bowl or measuring cup. Use a rubber spatula to gently press the pulp and extract as much liquid as possible. Discard the solids left in the strainer.
  6. Perform the egg float test: Lower a clean egg gently into the cherry mixture. For perfect sugar levels, the egg should float just enough so that a coin-sized patch of shell is visible above the surface. If the egg sinks, slowly add more simple syrup, stirring well, and repeat the test until the correct consistency is reached. Refrigerate any leftover syrup for future use.
  7. Adjust flavor: Taste the mixture and add extra lime juice if desired for a brighter flavor.
  8. Chill the mixture: Cover the bowl tightly with plastic wrap and refrigerate for 1 hour to ensure it’s well chilled before churning.
  9. Churn the sorbet: Remove the frozen ice cream maker bowl from the freezer and assemble the machine. Pour the chilled cherry mixture into the bowl and churn for approximately 15 minutes, or until the sorbet reaches a smooth, soft-serve consistency.
  10. Freeze the sorbet: Transfer the churned sorbet to an 8x5 inch loaf pan or another freezer-safe container. Cover and freeze for 2 to 4 hours, or until the sorbet is firm enough to scoop.
  11. Serve: When ready to enjoy, remove the sorbet from the freezer a few minutes before scooping to let it soften slightly for easier serving.

Notes

  • Ensure your ice cream maker bowl is frozen solid before starting for best churning results.
  • The egg float test helps achieve the ideal sugar concentration for proper sorbet texture without over-sweetening.
  • Use fresh, ripe cherries for the best flavor; frozen cherries can be used but thaw and drain excess liquid first.
  • Adjust lime juice to balance the tartness to your preference.
  • Store leftover sorbet in an airtight container to prevent ice crystals.

Find it online: https://recipeplenty.com/fresh-cherry-sorbet-recipe/