Cherry Sorbet – a delicious recipe with cherries, water, sugar, freshly squeezed lemon juice, almond. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stem the cherries and remove the pits.
2
In a medium, nonreactive saucepan, warm the cherries over moderate heat with the water, sugar, and lemon juice until they start becoming juicy.
3
Cook for 10 to 15 minutes, stirring occasionally, until the cherries are very soft and cooked through.
4
Remove from the heat and let stand until they reach room temperature.
5
Puree the cherries and their liquid with the almond extract or kirsch in a blender until smooth.
6
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
7
Any of the other summer fruit and berry sorbets make good partners for Cherry Sorbet, including Nectarine Sorbet (page 125), Cantaloupe Sorbet (page 111), or even Banana Sorbet (page 136).
146
kcal
Calories
38
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 pounds (1 kg) cherries, 1 cup (250 ml) water, 3/4 cup plus 2 tablespoons (180 g) sugar, 1 teaspoon freshly squeezed lemon juice, and more.
Yes, Cherry Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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