Nutritional Info

Nutrition Facts

Serving Size 1 (69g)

Calories 47
Calories from Fat 13 (27%)
Amount Per Serving %DIV
Total Fat 1.4g 2%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 68mg 23%
Sodium 6.6mg 0%
Potassium 68.5mg 1%
Total Carbohydrate 6.9g 2%
Dietary Fiber 0.1g 0%
Sugars 5.6g
Protein 1g 2%

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Recipe Description
Who can resist baskets of plump, fresh ruby red cherries? They are one of summer's first stone fruits, arriving in late May, with a growing season that lasts only a few weeks. Churning cherries into a refreshing sorbet is one way to enjoy them a little longer.
Prep time
6 hr
Cook time
45 min
Ready In
6 hr 45 min


Serves Tool

Serves To:USMetric
3/4 Cup(c)  sugar
1   lemon zest, removed in wide strips
3 Cup(c)  fresh bing cherries, pitted
2 Cup(c)  unsweetened cherry juice
2 Tablespoon(T)  lemon juice, freshly squeezed


Place 3/4 cup of water and the sugar and lemon zest in a small saucepan and bring to a boil over high heat, stirring occasionally to dissolve the sugar. Remove the saucepan from the heat and let the sugar syrup steep, uncovered, at room temperature for 30 minutes. Discard the lemon zest. Place 2 cups of the cherries in a small saucepan. Add the cherry juice and 3/4 cup of the sugar syrup and cook over low heat until the cherries are very soft, about 15 minutes. Set the remaining sugar syrup aside. Using an immersion blender, puree the cherries in the saucepan. Or, you can let the cherry mixture cool slightly, then puree it in a blender or food processor. Transfer the pureed cherries to a medium sized bowl and refrigerate, uncovered, until thoroughly chilled, about 4 hours. Add the lemon juice to the cold puree. Taste for sweetness, adding more of the sugar syrup as needed. Place the cherry mixture in the bowl of an ice cream maker and churn following the manufacturer's instructions. Meanwhile, chop the remaining 1 cup of cherries. Add them to the ice cream maker during the last 5 minutes of churning. Transfer the sorbet to an airtight container and freeze it for at least 2 hours before serving. For longer storage, place a piece of plastic wrap directly on the surface of the sorbet to prevent ice crystals from forming. Covered tightly, the sorbet can be frozen for up to 2 weeks.

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Bing Cherry Sorbet
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