Pioneer Woman Cherry Sherbet 2

Pioneer Woman cherry sherbet 2 is a creamy, scoopable frozen dessert with sweet cherries, whole milk and a splash of rum that comes together in 2 hours. Save this easy homemade ice cream maker dessert for summer cookouts, Fourth of July or dinner parties, because it's make-ahead.

Cook the cherries until they turn soft and the liquid looks syrupy, because that syrup carries all the deep cherry flavor. Stop early and the sherbet tastes thin and icy instead of rich.

Ree stops blending just short of totally smooth, so a little cherry pulp stays in every scoop. Then she freezes the churned sherbet for a full 24 hours, which makes it firm enough to hold a pretty scoop.

Pioneer Woman Cherry Sherbet 2

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

250

kcal

Cooked cherries get blended with milk and a touch of cream, then churned and frozen solid. You end up with a fruity, lightly pulpy scoop that holds its shape in a glass.

Ingredients

• 3 c. Fresh Or Frozen Cherries, Pitted.
  

• 1 c. Sugar
  

• 1 1/2 c. Whole Milk
  

• 1 tbsp. Heavy Cream
  

• 1 tbsp. Cherry Booze (such As Kirsch) Or Clear Rum
  

• Juice Of 1 Lemon
  

Directions

• Cook the cherries: Add 3 cups pitted cherries and 1 cup sugar to a saucepan and bring to a slow boil. Cook until the cherries are soft and the liquid is syrupy, then let it cool to room temperature.
• Blend the cherries: Pour the cherries and all their juice into a blender or food processor. Blend until smooth, but stop just short of totally liquefying it if you like a little pulp.
• Add the dairy: Add 1 1/2 cups whole milk, 1 tablespoon heavy cream, 1 tablespoon cherry booze or clear rum and the juice of 1 lemon. Then blend briefly so everything comes together.
• Churn the sherbet: Pour the mixture into your ice cream maker and freeze it according to the manufacturer's instructions. It will look thick and soft, a bit like soft serve.
• Freeze until firm: Transfer the sherbet to an airtight freezer container, then freeze it for at least 24 hours. That long freeze makes it nice and solid.
• Scoop and serve: Scoop the sherbet into a pretty glass and serve right away. For a wine milkshake, stir in a little cold white wine until it reaches a milkshake consistency.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Vitamix E310 blender, Zeroll original ice cream scoop. As an Amazon Associate I earn from qualifying purchases.

FAQs

What is the difference between sherbet and sorbet?

Sorbet is made from fruit only, while sherbet adds a dairy component like milk or cream. That dairy is what gives this cherry sherbet its soft, creamy bite.

Can I use frozen cherries instead of fresh?

Yes, the recipe works with fresh or frozen pitted cherries. Cook them in the saucepan with the sugar until they turn soft and syrupy, just as you would with fresh ones.

What can I use instead of Kirsch or rum?

Kirsch is the classic cherry brandy choice, and clear rum works just as well. You can also leave the alcohol out, since the sherbet still tastes great without it.

Can I make this without an ice cream maker?

The recipe is written for an ice cream maker, which gives the smoothest texture. Without one, you can freeze the blended mixture in a shallow pan and stir it every so often, though it will be a bit icier.

How far ahead can I make cherry sherbet?

It needs at least 24 hours in an airtight freezer container to firm up, so it's a natural make-ahead dessert. Make it a day or more before your party and just scoop it when you're ready.