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Cherry Sherbet
I stopped buying sherbet from the grocery store after I realized how much better homemade turns out — especially cherry. The kind you get at a frozen yogurt shop in summer has something creamy that store-bought boxes just can't match, and once I started making it myself, it became one of those things I pull out whenever I need dessert without wanting to spend the evening fussing.
Ingredients
Method
- In a medium bowl, combine the frozen cherries and sugar. Let them sit at room temperature for 20–30 minutes until softened and juicy. Stir once halfway through to distribute the sugar evenly.
- Transfer the cherries along with all their juices to a blender or food processor. Add the lemon juice, vanilla extract, and salt. Blend on high until smooth and vibrant red, about 1–2 minutes. You should be able to see tiny flecks of cherry skin throughout — that's normal.
- In a large bowl, whisk together the heavy cream and whole milk until they're well combined. Pour the cherry mixture into the dairy and stir gently with a spatula just until everything is evenly distributed. Don't overmix or you'll lose some of that lovely marbled look.
- If using kirsch or liqueur, add it now. Taste and adjust sweetness if needed — remember that freezing dulls sugar slightly, so it should taste a touch sweeter than you want the final product to be.
- Pour the mixture into your ice cream maker and churn according to manufacturer's directions (usually 20–25 minutes). The sherbet is ready when it looks like soft-serve ice cream: thick enough to mound but still pliable.
- Transfer to a freezer-safe container with a tight lid, pressing plastic wrap directly against the surface before sealing (this prevents ice crystals from forming on top). Freeze for at least 4 hours or overnight until firm. Let sit at room temperature for 5 minutes before scooping — homemade sherbet is firmer than commercial and needs that brief rest.
Nutrition
Notes
What makes this work so well is that cherry works with both tart and sweet profiles. I use a mix of frozen cherries (thawed) and fresh ones when they're in season, plus a splash of lemon juice that keeps everything bright instead of flat. The key move is macerating the fruit with sugar for at least twenty minutes before you blend — it draws out the juices so your sherbet has real cherry flavor rather than tasting like milkshake.
I keep this on hand in my freezer year-round, serving scoops alongside grilled chicken or slicing them into sandwiches with ham. It's also great as a palate cleanser between courses at dinner parties because it's light but not watery.
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