Ingredients
Equipment
Method
- In a medium saucepan, combine the granulated sugar and water. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. This creates your simple syrup, the sweet base for the sorbet.1 1/2 cups granulated sugar, 1 1/2 cups water
- Add the pitted and halved fresh cherries to the sugar syrup in the saucepan. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 5-7 minutes, or until the cherries have softened slightly and released some of their juices. This process helps to extract their vibrant flavor and color.2 pounds fresh cherries, 1 1/2 cups granulated sugar, 1 1/2 cups water
- Remove the saucepan from the heat and let the cherry mixture cool down for at least 30 minutes. Once cooled, carefully transfer the entire mixture, including the cherries and syrup, into a blender or food processor. Add the fresh lemon juice, which adds a touch of brightness and helps balance the sweetness.2 pounds fresh cherries, 1 1/2 cups granulated sugar, 1 1/2 cups water, 2 tablespoons fresh lemon juice
- Blend the mixture until it is completely smooth and creamy. There should be no large chunks of cherry remaining. You might need to scrape down the sides of the blender a few times to ensure everything is incorporated.
- For an ultra-silky smooth sorbet, you can strain the blended mixture through a fine-mesh sieve to remove any remaining cherry skins or pulp. Press gently with the back of a spoon to extract as much liquid as possible. Discard any solids left in the sieve.
- Cover the blender pitcher or transfer the mixture to a bowl, cover, and refrigerate for at least 2-3 hours, or until thoroughly chilled. This chilling step is crucial for allowing the sorbet to freeze properly in your ice cream maker.
- Once the mixture is well-chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, or until the sorbet has a thick, soft-serve consistency.
- Transfer the churned sorbet to a freezer-safe container. Press a piece of plastic wrap directly onto the surface of the sorbet to prevent ice crystals from forming. Cover the container and freeze for at least 2-4 hours, or until firm and scoopable.
Notes
Proper storage is key to enjoying your Fresh Cherry Sorbet for longer. Once churned and prepared, transfer the sorbet to an airtight, freezer-safe container. Press a layer of plastic wrap directly onto the surface of the sorbet before sealing the container to prevent the formation of ice crystals, which can compromise texture. Store the sorbet in the coldest part of your freezer. When stored correctly, Fresh Cherry Sorbet will maintain its best quality for up to 2-4 weeks. If your sorbet becomes too hard to scoop after extended freezing, simply let it sit at room temperature for 5-10 minutes before serving to soften slightly to a more scoopable consistency.
