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Sweet Cherry Sorbet

Sweet Cherry Sorbet

Luscious dark sweet cherries are the basis for this delicious sorbet. It can be made with or without an ice cream maker.


  • 1/2 cup hot water
  • 1/2 cup sugar
  • 1/2 cup pineapple or cherry juice
  • 1/2 teaspoon vanilla extract, optional
  • 1 (16 ounce) bag frozen pitted dark sweet cherries, thawed, juices reserved


  1. Stir first 5 ingredients in medium bowl until sugar dissolves; set aside.
  2. Coarsely chop cherries and reserved cherry juices in food processor.
  3. Add sugar mixture; blend until smooth.
  4. Pour cherry mixture into ice cream maker and follow manufacturer's instructions.
  5. When done, transfer sorbet to tightly covered container; freeze until solid, at least 3 hours.

Serves 6.

Recipe can be doubled and made 2 days ahead. Keep frozen.

If you don't have an ice cream maker, pour mixture into 9-inch square pan; freeze 1 1/2 hours or until edges are solid but center is slushy. Spoon frozen mixture into processor; process to a course texture. Pour back into pan; freeze an additional 1 1/2 hours. Process again. Transfer to a covered container and freeze 3 hours or longer.

Recipe and photo credit (used with permission): National Cherry Growers Foundation

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