Marry This Cherry Sherbet is a creamy and fruity recipe, which is made with fresh cherries and whole milk. It’s the perfect summer dessert, ready in about 30 minutes, plus freezing time.
Jump to RecipeCherry Sherbet Recipe Ingredients
- 3 cups Fresh Or Frozen Cherries, pitted
- 1 cup Sugar
- 1 1/2 cups Whole Milk
- 1 Tbsp. Heavy Cream
- 1 Tbsp. Cherry Liqueur (such as Kirsch) or Clear Rum (optional)
- Juice Of 1 Lemon
How To Make Cherry Sherbet
- Cook the Cherries: In a medium saucepan, combine the pitted cherries and the sugar. Bring the mixture to a slow boil over medium heat and cook until the cherries are soft and the liquid has become syrupy. Let the mixture cool to room temperature.
- Blend the Base: Transfer the cooled cherry mixture and all its syrup to a blender or food processor. Blend until it is mostly smooth (leaving a little texture is nice). Add the milk, cream, optional liqueur, and lemon juice and blend briefly to combine.
- Churn and Freeze: Chill the mixture thoroughly in the refrigerator for at least a few hours. Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions.
- Harden the Sherbet: Transfer the finished sherbet to an airtight, freezer-safe container and freeze for at least 24 hours before serving to allow it to firm up completely.
Recipe Tips
- What are the best cherries to use? Sweet, dark cherries like Bing are perfect for this recipe. You can use either fresh or frozen pitted cherries. If using frozen, there’s no need to thaw them first.
- How do you get a smooth, not icy, sherbet? The combination of sugar, the fat from the milk and cream, and the small amount of optional alcohol all work to prevent large ice crystals from forming. A proper 24-hour hardening period in the freezer is also key for the best texture.
- Can I make this without an ice cream maker? Yes. For a no-churn version, pour the chilled base into a shallow, freezer-safe dish. Freeze for 45 minutes, then use a fork to scrape and stir the mixture. Repeat this process every 30-45 minutes for 3-4 hours, until it reaches a scoopable consistency.
- Do I have to use the alcohol? No, the cherry liqueur or rum is completely optional. It adds a subtle depth of flavor, but its main purpose is to help keep the sherbet softer and more scoopable by lowering the freezing point.
What To Serve With Cherry Sherbet
This refreshing sherbet is a perfect dessert on its own, served in a chilled bowl or glass. It also pairs wonderfully with:
- A crisp, buttery shortbread cookie
- A light, delicate vanilla wafer
- A slice of angel food cake or a simple pound cake
How To Store Cherry Sherbet
- Freeze: Store the sherbet in a freezer-safe, airtight container. For the best texture and to prevent ice crystals, press a piece of plastic wrap or wax paper directly onto the surface of the sherbet before sealing with the lid. It will keep for up to 2 weeks.
Cherry Sherbet Nutrition Facts
- Serving: ½ cup
- Calories: 280 kcal
- Carbohydrates: 55g
- Protein: 3g
- Fat: 6g
- Saturated Fat: 4g
- Sugar: 50g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The key difference is dairy. Sherbet, like this recipe, contains a small amount of dairy (milk and cream), which gives it a creamier texture. Sorbet contains no dairy at all and is typically made from just fruit and sugar.
An icy texture is usually the result of not having enough sugar or fat in the base, or not churning it properly. It can also happen if the base was not chilled completely before it went into the ice cream maker.
Yes, this is a great base recipe for other fruit sherbets. It would be equally delicious made with fresh or frozen peaches, raspberries, or mangoes.
Try More Recipes:
- Cherry Cheesecake Shooters Recipe
- Cherry-Chipotle Balsamic Vinaigrette Recipe
- Cherry Cake Pudding Recipe
Cherry Sherbet Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes15
minutes280
kcalA simple, old-fashioned homemade sherbet that is incredibly creamy and bursting with sweet cherry flavor.
Ingredients
3 cups Fresh or Frozen Sweet Cherries, pitted
1 cup Sugar
1 1/2 cups Whole Milk
1 Tbsp. Heavy Cream
1 Tbsp. Cherry Liqueur or Rum (optional)
Juice of 1 Lemon
Directions
- In a saucepan, cook the cherries and sugar until the cherries are soft and the liquid is syrupy. Let it cool completely.
- Blend the cooled cherry mixture until mostly smooth.
- Add the milk, cream, optional liqueur, and lemon juice and blend briefly to combine.
- Chill the mixture thoroughly in the refrigerator.
- Churn the chilled base in an ice cream maker according to the manufacturer’s directions.
- Transfer the finished sherbet to an airtight container and freeze for at least 24 hours to harden before serving.
Notes
- The most important tip for a creamy texture is to use whole milk and heavy cream; the fat content is crucial for preventing iciness.
- You must let the cooked cherry mixture and the final blended base cool completely before churning for the best results.
- The optional cherry liqueur or rum not only adds flavor but also helps to keep the finished sherbet softer and easier to scoop.
- The final 24-hour hardening period in the freezer is not optional; it is essential for the sherbet to firm up to a perfect, scoopable consistency.
