Pioneer Woman Cherry Sherbet

Pioneer Woman cherry sherbet is an easy frozen dessert made with fresh Bing cherries, whole milk and lemon juice, ready in 45 minutes plus freezing. Save this homemade summer dessert for picnic season, Fourth of July or backyard cookout nights, because it's a no-fuss ice cream maker treat.

Cook the cherries until they turn soft and syrupy, then let them cool all the way before blending. Blending them warm would melt the milk mixture and leave you with an icy, thin sherbet.

Stopping the blender short of fully liquefying the cherries leaves little bits of fruit that you can see and taste in every scoop. Letting the sherbet freeze for a full 24 hours after churning also gives it a firm, scoopable texture that soft-serve versions never get.

Pioneer Woman Cherry Sherbet

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

215

kcal

Cooked cherries blend into a silky, fruity base that churns up creamy with a little texture left in. After a long freeze it scoops cold and bright, with a tart lemon edge.

Ingredients

• 3 c. fresh Bing or other sweet cherries, pitted (about 1 pound)
  

• 1 c. sugar
  

• 1 1/2 c. whole milk
  

• 1 tbsp. heavy cream
  

• 1 tbsp. cherry booze, such as kirsch, or clear rum (optional)
  

• Juice of 1 lemon
  

Directions

• Cook the cherries: Combine 3 cups pitted Bing cherries and 1 cup sugar in a large saucepan. Bring to a slow boil over medium heat and cook for 10 to 15 minutes, until the cherries are soft and the liquid is syrupy.
• Cool the mixture: Take the pan off the heat and let the cherries cool to room temperature. That way the milk won't get warmed when you blend it in.
• Blend the base: Add the cherries and their juices to a blender or food processor and blend until smooth. Stop short of totally liquefying it if you'd like a little texture.
• Add the dairy: Add 1 1/2 cups whole milk, 1 tablespoon heavy cream, 1 tablespoon kirsch or clear rum if using, and the juice of 1 lemon. Blend just until combined.
• Churn the sherbet: Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. It should look thick and softly set when it's done.
• Freeze until firm: Scrape the sherbet into an airtight freezer-safe container. Freeze at least 24 hours so it firms up enough to scoop cleanly.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Vitamix E310 blender, Zulay metal lemon squeezer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make cherry sherbet without an ice cream maker?

You can pour the blended mixture into a shallow freezer-safe pan and freeze it, stirring hard with a fork every 30 minutes for a few hours. The texture comes out a little icier than churned sherbet, but the flavor is just as good.

Can I use frozen cherries instead of fresh?

Frozen pitted sweet cherries work fine, since they get cooked down with the sugar anyway. Thaw them first and add their juices to the pan, then cook until the liquid turns syrupy.

Can I skip the cherry liqueur or rum?

Yes, it's optional, so leave it out if you'd rather not use alcohol. Keep in mind that a small splash helps the sherbet stay a bit softer in the freezer, so it may be slightly firmer without it.

How long does homemade cherry sherbet keep in the freezer?

Stored in an airtight freezer-safe container, it holds its best flavor and texture for about 2 weeks. Past that it can pick up freezer flavors and form ice crystals, so it's best enjoyed fairly soon.

What's the most common mistake when making cherry sherbet?

Blending the cherries while they're still warm is the biggest one, because it warms the milk and the sherbet churns up thin and icy. Letting the cooked cherries cool completely first makes all the difference.