Cherry Sorbet

When you want something cold and sweet without turning on the oven, this easy cherry sorbet made with frozen cherries is just the thing.

It started with a dessert craving a few years ago when I had little time and absolutely no desire to turn on the oven. It turns out this one-ingredient, dairy-free cherry sorbet recipe is just what I needed—and it takes almost no time to make.

Because the cherry sorbet is made with just frozen cherries, I do periodically step it up a bit with a little twist on my homemade whipped cream recipe! I add fresh basil (thankfully still wonderfully in season) to a simple syrup that sweetens the whipped cream. It’s a sweet herbiness that really tastes great with the sorbet.

Cherry Sorbet

There are so many sorbets and sherbets (and yes, “sherbert” is actually just a misspelling of sherbet—did you know??) in the freezer section. And while I’m the first to admit they’re tasty, some contain added sugar or other ingredients you may not be looking for. When I first made the cherry sorbet, I wondered if I’d need to add sugar or another flavor, but I didn’t.

Frozen fruit really is amazing. Fruit is often frozen close to peak ripeness, making it a convenient way to enjoy fruit year-round. And while the texture can change when fruit is thawed, frozen produce can be nutritionally comparable to fresh, depending on the produce, storage, and processing. So don’t knock frozen fruit!

Once I figured out that I could easily make this homemade cherry sorbet with just cherries, I was super excited! The sorbet is delicious on its own, but I wanted to get a little fancy (there’s room for that with a one-ingredient recipe), so I made some homemade basil whipped cream to go with it.

The basil adds an earthy, slightly sweet flavor that balances the natural sweetness of the cherries. It’s completely optional, but it turns this simple frozen dessert into something that feels a little more special.

Frozen Cherries

I opted for frozen cherries for this easy cherry sorbet for a few reasons…

First, ease. I needed a quick dessert that wouldn’t become a day-long process.

Second, flavor. Frozen cherries are typically frozen when they’re ripe, so I knew I could get great cherry flavor without having to sort through less-than-amazing fruit.

Third, time. The cherries are already frozen. I do thaw them a little so they blend more easily, but I don’t have to spend hours waiting for fresh fruit to freeze. Also, frozen cherries are pitted and ready for use. No need for me to use my cherry pitter to prep the fruit.

Side note, I don’t have many specialty gadgets in my kitchen. I abide by these minimalist kitchen essentials, but I do have a cherry pitter. It only gets used in spring when it’s cherry season, but it will always have a home in my kitchen because it’s so useful during that short season.

If you have extra frozen cherries, try this cherry galette. It’s DELICIOUS!!!

Is Frozen Produce Good For You?

I’m a bit of a fanatic when it comes to buying frozen foods. I ALWAYS look at the ingredients. In general, I love frozen produce. It’s often packed or frozen when it’s in season, and it gives you an easy way to enjoy fruit and vegetables year-round. When fresh produce is out of season, it may travel farther to reach your grocery store, which can make choosing what’s in season a more sustainable option.

The thing I get fanatical about, however, is what other ingredients are used. I always check the ingredient list because some frozen fruit products contain added sugar or other ingredients. For this recipe, look for a bag where the ingredient list is simply cherries. These dark sweet frozen cherries are just cherries, and they are TASTY! So just a friendly reminder to read your ingredient labels!

Not sure what’s in season when? I’ve put together a free seasonal produce guide with an easy month-by-month list of fruits and vegetables to look for throughout the year.

Cherry Sorbet Ingredients

Frozen cherries. No joke—that’s all that goes into this homemade cherry sorbet. There’s no added sugar or other sweetener, which is one of the things I love about this one-ingredient sorbet. That’s why you can level it up with the homemade whipped cream (but no judgment if you don’t).

How to Make Cherry Sorbet

Remove Cherries from Freezer

Frozen cherries make this recipe fast, but hard, frozen cherries can be frustrating to puree. Let cherries sit 5-10 minutes to thaw slightly. I use my small food chopper for this. A blender or large food processor would also be fine.

Puree Cherries

Place the fruit into the food processor and puree until they have a smooth, sorbet-like texture. You can puree until smooth or leave some smaller pieces of frozen cherry in the sorbet—it’s up to you.

Freeze

If you like a soft-serve texture, you can enjoy the sorbet right away. For a firmer, scoopable cherry sorbet, transfer it to a freezer-safe container and freeze until ready to enjoy.

Basil Whipped Cream

The cherry sorbet is the quick and easy part of this dessert. The basil whipped cream takes a little more time, but it’s still simple to make—and it’s completely optional if you just want the one-ingredient sorbet.

I initially thought about doing basil-infused simple syrup and adding that to whipping cream. My recipe searches online showed recipes that infused the cream with basil on the stove.

I tried both methods and ultimately decided that a mix of the two was actually the best option. Otherwise the flavor is much more subtle than I wanted. Both can be made ahead of time, so when you’re ready for dessert, you just have to whip the cream and scoop everything into your dish.

Basil Whipped Cream Ingredients

• heavy whipping cream
• fresh basil leaves
• water
• sugar

How to Make Basil Whipped Cream

Bring the heavy whipping cream to a simmer over low heat for 1-2 minutes. Remove from heat. Stir in 5 large basil leaves. Let cool, then remove basil leaves and chill in the refrigerator.

While that’s cooling, combine the water and sugar in a small pot. Bring to simmer over low heat, stirring frequently until sugar dissolves into water. Remove from heat and add the remaining basil leaves. Let cool. Remove basil leaves and chill in therefrigerator.

To make basil whipped cream, beat infused whipping cream until it thickens into soft cream. Add 1½ teaspoons basil simple syrup (more to taste). Continue beating until soft peaks form.

Can You Use Other Frozen Fruit?

The short answer is yes! The long answer is YES, YOU TOTALLY SHOULD! Whether you’re buying frozen fruit and/or using fruit you froze with spare produce, this method works for all kinds of frozen fruit sorbet. Here are a few favorites:

• Mango: naturally sweet and creamy, so it should blend into a smooth, soft sorbet.
• Strawberries: higher in water, so the sorbet may freeze a little harder and have a slightly icier texture.
• Raspberries: work well but will have more seeds and a tarter flavor.
• Blueberries: naturally sweet and low in water compared with some other berries, so they can make a thicker, smoother sorbet.
• Peaches: naturally sweet and juicy, making a softer, fruit-forward sorbet.

And if you have an abundance of rosemary instead of basil, you can follow the same method for a slightly different herb-infused whipped cream!

Summer Fruit Desserts

Looking for more summer fruit desserts? You’ll love this apricot tart, BBQ cake with cherries, strawberry compote (great for sundaes), raspberry shortcake trifles, and plum compote over ice cream or yogurt!