Cherry Sorbet

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Why must cherry season be so short?  Let’s live it up while we can.

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Sorbet is so refreshing because it’s generally not overly sweet, and has no dairy to overwhelm or cloud the fruit flavor.  And sorbet is a cinch to make…no making a custard or tempering egg yolks!  This cherry sorbet is the pure essence of cherries.  A splash of Kirsch and almond extract amplify the flavor, making it more cherry-ish than it would be on its own.  Perfectly sweet, but not cloyingly so.  Be sure to use dark, sweet cherries such as Bing for that rich taste and beautiful color.

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This sorbet comes from David Lebovitz‘s awesome cookbook, The Perfect Scoop.  This is the kind of cookbook where you want to make literally EVERY RECIPE.  #lifegoals

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The cherries are sautéed until they soften and release some of their juices, concentrating the flavor.  I like to strain the sorbet to give it that smooth, luxurious texture.  Sorbet never completely hardens like ice cream does, so you can grab a scoop any time right out of the freezer.  Even better, pour some champagne over your scoop (step-by-step photos below in case you don’t know how to do it) and feel like a queen or king.

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First, make sure your nails match the sorbet…are you ready?

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Start pouring…

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Keep pouring…

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Don’t stop…still not enough…

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You think that’s enough?!

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Okay, fine.  You can stop.  Now drink it!!

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Cherry Sorbet

  • Author: Amanda
  • Yield: 1 quart
  • Category: Frozen Desserts


A refreshing, not-too-sweet cherry sorbet that is the pure essence of fresh cherries!


  • 2 pounds dark sweet cherries, stemmed and pitted
  • 1 cup water
  • 3/4 cup plus 2 tablespoons (180 grams) granulated sugar
  • Juice of 1/2 lemon
  • 1/8 teaspoon pure almond extract
  • 1 tablespoon Kirsch


  1. In a medium saucepan, combine the cherries, water, sugar and lemon juice.  Cook over medium heat, stirring occasionally, until the cherries are very soft and start to release their juices, about 10 to 15 minutes.  Remove from the heat and let cool to room temperature.
  2. Transfer the cherries to a blender and add the almond extract and Kirsch.  Process until very smooth.  Strain the puree through a fine-mesh strainer, pressing down on the solids to push as much liquid through as possible.  Discard the solids; pour the sorbet liquid to a lidded container and refrigerate until very cold.
  3. Freeze in your ice cream maker according to the manufacturer’s instructions.  Transfer the churned sorbet into a freezer-safe container with a lid and freeze for at least 2 hours to harden slightly before serving.


Inspiration: Cherry Sorbet from The Perfect Scoop by David Lebovitz

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