4-Ingredient Cherry Sorbet

Categories:

Frozen Desserts
Desserts
Barbecues
Canada Day
Summer
Dairy-free
Egg-free
Gluten-free
Soy-free
Vegan
Vegetarian
Golden Yellow Sugar

When you feel like a frozen treat but want to keep it light, a fresh, homemade sorbet always hits the spot. This recipe is so simple, there’s next to nothing between you and the summery taste of sweet cherries. It’s like serving love by the scoop!

Prep Time
10 minutes
(optional) at least 3 hours freezing time
Cook Time
5 minutes
Two stemmed glass dishes of Cherry sorbet garnished with cherries, on a pale pink platter with gold spoons, shown with a bowl of cherries and a pan of cherry sorbet with a scoop for serving.
Ingredients Equipment

Heavy-bottomed saucepan (small)

Scale OR dry measuring cups

Liquid measuring cup

Measuring spoons

Heatproof spatula OR wooden spoon

High-speed blender OR food processor fitted with the metal blade

Ice cream scoop

Freezer-safe container (airtight container with lid OR loaf pan)

Parchment paper

Aluminum foil (if using a freezer-safe container that does not come with a lid)

Servings
about 3½ cups / 6 to 8 servings
  • ⅔ cup (145 g) Redpath® Golden Yellow Sugar, packed
  • ¼ cup (63 ml) water
  • 4 cups (564 g) pitted cherries, frozen (see Chef’s Tips)
  • 1 tbsp (15 ml) lemon juice, preferably freshly squeezed
  • ¼ + ⅛ tsp (2 ml) pure almond extract (optional; see Chef’s Tips)
Instructions

Step 1

In a small, heavy-bottomed saucepan, combine the Redpath® Golden Yellow Sugar with the water. Place over medium-high heat and bring to a simmer, stirring constantly until the sugar is dissolved. Remove from heat. Let simple syrup cool to room temperature.

Step 2

In a high-speed blender or food processor fitted with the metal blade, add the frozen cherries and lemon juice. Pulse several times to coarsely chop the frozen cherries. Add half of the simple syrup. Pulse several times until the mixture resembles a granita.

Step 3

Add in the remaining simple syrup and the pure almond extract, if using. Scrape down the sides of the blender or bowl of the food processor periodically and blend until cherry mixture is smooth.

Step 4

Scoop immediately for a soft sorbet.

Step 5

For a more firm sorbet, transfer mixture into a chilled, freezer-safe container (eg. an airtight container or loaf pan), lay a piece of parchment paper directly onto the surface of the sorbet, and freeze until desired consistency is reached; at least 3 hours. For longer storage, if using a freezer-safe container that has no lid, tightly cover the container with foil or place the entire container into a sealable, freezer-safe bag.

Four scoops of cherry sorbet garnished with cherries, shown on a counter of pale pink hexagonal tiles.
Chef's Tips

*If using fresh cherries. Wash and pat dry cherries. Remove stem and pit cherries. Spread cherries, in a single layer onto a parchment-lined baking sheet or tray; freeze for at least 6 hours. Do this at least a day in advance.

*To make this dessert nut-free, omit almond extract and use 1 teaspoon (5 ml) pure vanilla extract.

*If storing the sorbet for longer, or if you know that there will be leftovers, chill an airtight container before proceeding with the recipe. Also, before placing it into the freezer lay a piece of parchment paper directly onto the surface of the sorbet and cover it tightly with a lid or foil.

*To make scooping sorbet from the freezer easier, dip the ice cream scoop into hot water, shake off any excess water, and then scoop the sorbet.

*Redpath Simply Raw™ Tubinado or Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar. Note that the resulting sorbet may be lighter or darker in colour and may have less or more of a caramel-like undertone to the flavour than the original recipe, depending on which sugar you choose.

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