3 Ingredient Cherry Sorbet (VG, DF)

With only 3 ingredients and 5 minutes of prep time, this Cherry Sorbet recipe is sure to become your new favourite summer go-to dessert.

I much prefer a dairy-free, or even dairy substitute free, sorbet as I find them the most refreshing, so this recipe is ideal. This recipe is also super versatile as you can substitute the cherries for any frozen fruit.

I have an ice cream maker, so have used it for this sorbet but it is not essential as the blending of the frozen fruit gives a wonderful texture already. I have included instructions for both though.

Please read the recipe notes, especially as it pertains to the sugar in this recipe.

3 Ingredient Cherry Sorbet (VG, DF)

Vanessa Vermaak

With only 3 ingredients and 5 minutes of prep time, this Cherry Sorbet recipe is sure to become your new favourite summer go-to dessert. This recipe is super versatile as you can substitute the cherries for any frozen fruit. It's dairy free and vegan friendly and you can make it with or without an ice cream maker.

5 from 1 vote

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Prep Time 5 minutes mins

Chilling Time: 7 hours hrs

Total Time 7 hours hrs 10 minutes mins

Course Dessert

Servings 6

Ingredients

 

US CustomaryMetric

 

½1x2x

• 500 grams Frozen Cherries, pitted
• ¼ Cup Castor Sugar*
• 2 Tbsp Fresh Lemon Juice

Instructions

• Place a freezer safe bowl in the freezer to chill
• Add the cherries, sugar and lemon juice to a blender or food processor and blend until smooth (If the mixture is too thick and won't blend, add a tablespoon of water at a time until the desired consistency is reached)
• Note: If you have an ice cream maker, pour the blended mixture into it and churn according to the maker's instructions. You want a soft serve consistency. If you do not have an ice cream maker, skip to the next step
• Add the blended/churned mixture to your freezer safe bowl, cover and freeze for 6 – 7 hours
  

Notes

*For sorbets to be set but still scoopable, the sugar is essential. Sugar alternatives unfortunately do not work the same. The sugar is what helps the sorbet not to set rock hard. The usual ratio is 4:1 of fruit and sugar. 4 cups or 500 grams of frozen cherries yields around 2 cups of puree, so I have included ¼ cup or 55g of sugar. My cherries are quite sweet already so their natural sugar content is quite high. The lemon juice helps to balance it out the sweetness.

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Keyword Cherry, Cherry Sorbet, Sorbet, Vegan, Vegan dessert