A cool sweet treat at the end of a hot day, this cherry sherbet is simple to make and pleases both kids and adults alike.
If you're using fresh cherries, I highly recommend using a time-saving cherry pitter like this one. Otherwise, frozen cherries that are already pitted would work great in this recipe too.
Bring your pitted cherries (about 4 cups) to a boil over medium heat. I used a potato masher to help things along. Reduce the heat to low and simmer uncovered for roughly 20 minutes until the cherries have softened.
Add some sugar (2/3 cup), juice of half a lemon, and vanilla extract (1T).
Once the cherries have softened and the sugar has dissolved, transfer the mixture to the blender and blend on high until smooth. Be careful, as it will be hot!
Add cream (1 cup) to the mixture very slowly to avoid curdling.
Blend again if necessary, so you reach the smoothness you'd like. I made mine pretty smooth. At this point, you could add some bourbon if you want to turn it into boozy bourbon cherry sherbet. Why didn't I do that?
Set the batch in the refrigerator for at least 4 hours or overnight, so the mixture is completely cooled.
When you're ready, set up your ice cream maker and follow the manufacturer's instructions. I use the ice cream maker attachment on my stand mixer.
If you don't have an ice cream maker, have no fear! Instead, put the mixture in the freezer, stirring it every half hour until the sherbet reaches the consistency of soft serve ice cream. Here are even more ideas on how to make ice cream without an ice cream maker.
Allow the sherbet to firm up in the freezer for at least 2 hours before serving to your eager friends and family.
If you enjoyed this post, check out my other food and recipe posts:
Blueberry (cutie) pies and a lattice top photo tutorial
All photos by @jaymorebeet, taken on 6/22 and 6/23/2017 using IOS10 or Canon EOS 7D MarkII.