Kid-Approved Cherry Sorbet

Anna has really gotten into cherries this year and asks to buy them whenever she sees them in the grocery store. She loves that it’s a “big girl” food because of the pit. The fact that they taste good is a bonus. Sadly, the last bunch we got wasn’t the greatest and sat in the refrigerator for way longer than they should have. So I took to Pinterest to find something that wasn’t pie to make with them. Two things showed up in my search: cherry pie crumble bars and cherry sorbet.

Both sounded amazing to me.

Sorbet sounded amazing to Anna.

Since we had already made a big batch of lemon squares courtesy of Baking Class by Deanna F. Cook*, we opted for the sorbet. It helped that the sorbet was way easier to make and used up the extra lemon we had from the lemon squares. Easy and helps to cut down on wasting food?

SIGN. ME. UP.

Next time we have an abundance of cherries, I’m going to make the cherry pie crumble bars. Until then, I’m going to sit back and enjoy a bowl of this delicious sorbet with my kid.

How To Make Cherry Sorbet

Supplies:

• 9×5 Loaf Pan* or Ice Cream Maker*
• Blender or Food Processor*
• Wooden Spoon
• Small saucepan
• Water
• Sugar
• 4 cups frozen cherries (pitted and cut in half)
• Lemon juice

*This is an affiliate link. I make a small commission at no cost to you if you purchase it through the link.

Kid-Approved Cherry Sorbet

Looking for a deliciously sweet summer time treat that’s also a treat for the eyes? This kid-approved cherry sorbet fits the bill (and then some). Bonus: you don’t need an ice cream machine to make it.

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 5 minutes mins

Total Time 4 hours hrs 5 minutes mins

Course Sweets

Servings 6 servings

Calories 300 kcal

Ingredients

  

• 1 cup water
• 1 cup sugar
• 4 cups frozen cherries (about 1 lb cherries, pitted and frozen)
• 1/4 cup lemon juice (about 1 lemon)

Instructions

 

• If you’re using fresh cherries, remove the pits and freeze them for a minimum of 4 hours. If using pre-frozen cherries move on to Step 2.
• In a small saucepan, heat water and sugar over high heat until sugar has completely dissolved and liquid is clear again. Pour into a jar or other glass container and place in the refrigerator to cool for at least 20 minutes.
• In your blender or food processor, add cherries, 3/4-1 cup of your simple syrup (water + sugar mixture), and lemon juice into a blender and pulse until smooth.
• If using an ice cream maker, add mixture to your chilled ice cream bowl and process according to your machine’s instructions.
• If not using an ice cream maker, transfer the mixture to a loaf pan or glass container and place in the freezer for 2 hours before serving.
• Enjoy!

Notes

If you’re using fresh cherries like we did, I’d suggest prepping them a day ahead. You can also do the same with your simple syrup (sugar + water mixture) so that it’s ready to go.

If you’re using an ice cream maker, make sure that you put the bowl in the freezer at least 24 hours in advance so that it’s ready to use.