Cherry Sorbet

This easy cherry sorbet recipe is made with just frozen cherries for a simple, refreshing summer dessert. Enjoy it on its own or top it with homemade basil whipped cream for an extra-special treat.

Course Dessert

Cuisine American

Keyword dairy-free, dessert, fruit, gluten free, ice cream, summer

Prep Time 10

Cook Time 10

Resting Time 1

Servings

Calories 322kcal

Author Luci Petlack

Equipment

Ingredients

Frozen Cherry Sorbet

16 oz frozen dark sweet cherries

Basil Whipped Cream

1 cup heavy whipping cream
8 large basil leaves divided
¼ cup water
¼ cup sugar

Instructions

Frozen Cherry Sorbet

Remove frozen cherries from freezer. Let sit 10 minutes. Meanwhile make basil whipping cream and simple syrup.
Add frozen cherries to food processor or strong blender. Puree until smooth, scraping the sides as needed. Enjoy immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for at least 1 hour for a firmer, scoopable sorbet.

Basil Whipped Cream

To make basil whipping cream, bring heavy whipping cream to simmer over low heat (1-2 minutes). Remove from heat. Stir in 5 large basil leaves. Let cool. Remove basil leaves and chill in refrigerator.
Meanwhile, combine water and sugar in small pot. Bring to simmer over low heat, stirring frequently until sugar dissolves into water. Remove from heat and add remaining basil leaves. Let cool. Remove basil leaves and chill in refrigerator.
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.
Scoop sorbet into dishes. Top with basil whipped cream.

Nutrition