Last updated on April 18th, 2023 at 09:09 am
There’s nothing quite like a refreshing scoop of sorbet on a hot summer day, and cherry sorbet is a delicious and fruity option that will hit the spot. With this cherry sorbet recipe, we’ll explore how to make cherry sorbet from scratch, including a list of ingredients and step-by-step instructions. We’ll also provide tips on how to serve and store your homemade cherry sorbet.
- Medium-sized saucepan
- Blender or food processor
- Fine-mesh sieve
- Large mixing bowl
- Plastic wrap
- Ice cream maker
- Container with a tight-fitting lid (for freezing)
- 4 cups fresh or frozen cherries, pitted
- 1 cup granulated sugar
- 1 cup water
- 1/4 cup freshly squeezed lemon juice
- Pinch of salt
- In a medium-sized saucepan, combine the sugar and water. Heat over medium heat, stirring frequently, until the sugar dissolves completely.
- Remove the pan from heat and allow the syrup to cool to room temperature.
- In a blender or food processor, puree the cherries until smooth.
- Pour the puree through a fine-mesh sieve to remove any bits of skin or pits.
- In a large bowl, combine the cherry puree, the cooled syrup, lemon juice, and salt. Stir well to combine.
- Cover the bowl with plastic wrap and chill the mixture in the refrigerator for at least 1 hour, or until thoroughly chilled.
- Pour the chilled mixture into a nice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
- Transfer the sorbet to a container with a tight-fitting lid and freeze until firm, at least 3-4 hours or overnight.
- When ready to serve, let the sorbet sit at room temperature for a few minutes to soften slightly, then scoop and enjoy!
- For best results, use ripe, fresh cherries when they are in season. If fresh cherries are not available, you can use frozen cherries instead.
- Be sure to pit the cherries before pureeing them in the blender or food processor. You can use a cherry pitter or a small knife to do this.
- It’s important to chill the mixture thoroughly before churning it in the ice cream maker. This will ensure that the sorbet freezes evenly and has a smooth texture.
- If you don’t have an ice cream maker, you can still make this recipe by freezing the mixture in a shallow dish and stirring it with a fork every 30 minutes until it reaches the desired consistency.
- You can adjust the sweetness of the sorbet by adding more or less sugar syrup, depending on your taste preference.
- To store the sorbet, transfer it to a container with a tight-fitting lid and store it in the freezer. It will keep for up to a week, but it’s best to consume it within a few days for optimal freshness.
- Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly. This will make it easier to scoop.
- You can garnish the sorbet with fresh cherries, mint leaves, or a sprinkle of coarse sugar for added texture and flavor.
Tips for Serving:
- Allow the sorbet to sit at room temperature for 5-10 minutes before scooping to make serving easier.
- Garnish with fresh cherries or mint leaves for an extra pop of color and flavor.
- Serve in chilled bowls or glasses to keep the sorbet from quickly melting.
Tips for Storing:
- Store any leftover sorbet in an airtight container in the freezer for up to 2 weeks.
- When you’re ready to serve again, let the sorbet thaw for a few minutes before scooping.
- If the sorbet becomes too hard in the freezer, you can soften it by placing it in the refrigerator for 30 minutes or microwaving it on a low setting for 10-15 seconds.
Can I use frozen cherries instead of fresh cherries?
Yes, you can use either fresh or frozen cherries for this recipe. If using frozen cherries, be sure to thaw them first before pureeing.
Do I have to remove the cherry pits before making the sorbet?
Yes, you should remove the pits from the cherries before pureeing them, and this will help ensure a smooth texture and prevent gritty bits from getting into the sorbet.
Can I use a different type of fruit instead of cherries?
Yes, you can use other types of fruit instead of cherries for this recipe. Try using raspberries, strawberries, or even mangoes.
Do I need an ice cream maker to make this sorbet?
While an ice cream maker will make the process easier and give you a smoother texture, you can still make this sorbet without one by following the note in the recipe.
Can I make the syrup in advance?
Yes, you can make the syrup in advance and store it in the refrigerator until you’re ready to make the sorbet.
How long will the sorbet keep in the freezer?
The sorbet will keep in the freezer for up to a week. Be sure to store it in an airtight container to prevent freezer burn.
Can I use honey or maple syrup instead of sugar?
While you can use alternative sweeteners like honey or maple syrup, remember that they will affect the flavor and texture of the sorbet.
Can I skip the lemon juice?
While the lemon juice adds a nice tang to the sorbet, you can skip it. Just keep in mind that the sorbet will be sweeter without it.
Can I add alcohol to the sorbet?
Adding a small amount of alcohol, like vodka, can help keep the sorbet from freezing too hard. However, remember that too much alcohol can affect the texture and flavor of the sorbet.
Can I make a larger batch of this sorbet?
Yes, you can easily double or triple the recipe to make a larger batch of sorbet. Just be sure to use a large enough container for freezing.
Final Thought On Making These Cherry Sorbet
Making cherry sorbet at home is a fun and easy way to enjoy a refreshing summer treat. You can create a delicious dessert that will impress you with just a few simple ingredients and patience. Follow these step-by-step instructions and tips to make a batch of cherry sorbet that’s sure to be a hit with your family and friends.