What Makes Lemon Cherry Sherbet So Special
With just a handful of simple ingredients, lemon cherry sherbet delivers a burst of bright citrus and sweet-tart cherries in every creamy spoonful. This homemade sherbet recipe is lighter than ice cream but richer than sorbet, striking the perfect balance between refreshing and indulgent. The tangy lemon zest and juice mingle with plump dried cherries, creating a frozen lemon cherry dessert that’s as vibrant in flavor as it is in color. Ideal for summer gatherings or a quiet afternoon treat, it’s the kind of recipe that turns heads and wins hearts.
When I first tested this recipe, I learned the hard way that patience is key—skipping the chilling step led to a less-than-perfect texture. But trust me, letting the mixture rest in the fridge makes all the difference! The result is a silky, scoopable sherbet with little pops of cherry in every bite. You’ll want to stash an extra batch in the freezer because this cherry lemon dessert disappears faster than you’d expect.
What You’ll Find in This Article
Lemon Cherry Sherbet
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tbsp lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1/2 cup chopped dried cherries
- 1/4 tsp kosher salt
Equipment
- medium saucepan
- ice cream maker
- freezer-safe container
- spatula
Method
- In a medium saucepan over low heat, warm the milk, sugar, and salt, stirring until sugar fully dissolves. Remove from heat.
- Whisk in heavy cream, lemon zest, lemon juice, and vanilla extract until smooth.
- Cover the mixture and refrigerate for at least 4 hours or overnight until well chilled.
- Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions, about 20–25 minutes.
- Add chopped dried cherries during the last 5 minutes of churning to evenly incorporate.
- Transfer to an airtight container and freeze for at least 2 hours until firm.
- Let sherbet sit at room temp for 5–10 minutes before scooping for best texture.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Ingredients for Lemon Cherry Sherbet
Here’s what you’ll need to whip up this delightful lemon cherry sorbet-inspired treat:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup chopped dried cherries
- 1/4 teaspoon kosher salt
Cook Time for Easy Sherbet Flavors
One of the joys of this lemon cherry sherbet is how hands-off most of the process is. Prep takes just 15 minutes, but don’t forget the 4-hour chilling time—it’s what ensures that dreamy texture. The active churning in your ice cream maker runs about 25 minutes, followed by a 2-hour freeze. While it’s not instant, much of the time is passive, leaving you free to sip something refreshing or tackle other tasks. In total, plan for about 6.5 hours, mostly unattended.
How to Make Homemade Sherbet Recipe
Step 1: Warm the Base
In a medium saucepan over low heat, warm the milk, sugar, and salt, stirring until the sugar dissolves completely. Remove from heat.
Step 2: Whisk in Remaining Ingredients
Whisk in the heavy cream, lemon zest, lemon juice, and vanilla extract until smooth.
Step 3: Chill Thoroughly
Cover the mixture and refrigerate for at least 4 hours, or until thoroughly chilled.
Step 4: Churn in Ice Cream Maker
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes.
Step 5: Add Cherries
During the last 5 minutes of churning, add the chopped dried cherries and let them incorporate evenly.
Step 6: Freeze to Set
Transfer the sherbet to an airtight container and freeze for at least 2 hours to firm up before serving.
Step 7: Serve & Enjoy
For best texture, let the sherbet sit at room temperature for 5–10 minutes before scooping.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks to make this easy sherbet flavors recipe even more foolproof. Here’s how to customize it to your taste:
- Flavor Swap: Try orange zest and juice instead of lemon for a citrus twist, or mix in seasonal fruits like raspberries.
- Diet Tweaks: For a lower-sugar version, reduce the sugar to 1/2 cup and add a ripe mashed banana for natural sweetness.
- Texture Fix: If your sherbet crystallizes, blend it briefly before refreezing—it’ll smooth right out!
- Storage Tip: Press parchment paper directly onto the surface before freezing to prevent ice crystals. It keeps beautifully for up to 2 weeks.
Nutrition and Health Benefits
While dessert isn’t usually where we look for health perks, this lemon cherry sherbet offers some bright spots. Lemons bring vitamin C and antioxidants, while cherries contain anti-inflammatory compounds. Compared to traditional ice cream, sherbet has less fat but still satisfies cravings. A 1/2-cup serving clocks in at around 220 calories, with 12g fat and 25g carbs. For balance, I love pairing it with fresh lemonade or serving small portions alongside lean protein dishes for contrast.
A Lighter Version of Cherry Lemon Dessert
If you’re watching sugar or fat intake, this recipe adapts beautifully. Swap the heavy cream for coconut milk (the canned, full-fat kind for richness) and use monk fruit sweetener instead of sugar. The texture stays luxuriously creamy! For a dairy-free version, almond milk works well, though I’d add 1/4 teaspoon xanthan gum to prevent iciness. Even with lighter tweaks, this frozen lemon cherry treat feels indulgent—proof that simple ingredients can shine without excess.
Thoughtful Tips for Special Diets
When my dear friend Margaret was diagnosed as diabetic, I started reimagining all my favorite desserts to suit her needs—including this lemon cherry sherbet. The good news? With a few simple swaps, you can enjoy this cherry lemon dessert without the sugar spike. For a low glycemic version, I’ve had great success replacing granulated sugar with monk fruit sweetener (use 1/3 cup instead of 3/4 cup) and adding a splash of chia seed gel for texture. Another trick: serve smaller portions alongside unsweetened herbal tea to balance indulgence.
How to Serve Lemon Cherry Sherbet
I’ll never forget the summer I served this frozen lemon cherry treat at my niece’s garden bridal shower—stacked in vintage coupe glasses with fresh mint sprigs, it looked like edible sunshine! For everyday joy, I love pairing it with crumbly shortbread cookies or a drizzle of lemon glaze. Pro tip: let it soften slightly before serving—the texture becomes velvety, almost like a lemon cherry sorbet meets whipped cream.
Mistakes to Avoid
Bless your heart—we’ve all had kitchen mishaps! My first batch of this homemade sherbet recipe turned grainy because I rushed the chilling step. Here’s how to sidestep common pitfalls:
- Over-churning: Stop the ice cream maker as soon as the mixture resembles soft-serve. Extra churning introduces ice crystals.
- Skimping on cherries: If your dried cherries seem stiff, soak them in warm water for 10 minutes first—they’ll stay juicy in the freeze.
- Freezer burn: Always press parchment paper directly onto the sherbet’s surface before sealing the container. Learned this after losing a batch to frost!
For more troubleshooting, smoothies make a great plan B, but with these tips, you’ll nail it on the first try.
How to Store Lemon Cherry Sherbet
My grandmother stored her sherbet in old butter tubs—practical, but not pretty! These days, I use 1-quart glass containers with tight lids. This easy sherbet flavors recipe keeps beautifully for up to 2 weeks if you: 1) Freeze it in shallow layers for even cold distribution, and 2) Avoid frequent thaw-refreeze cycles. For single servings, try silicone muffin cups—they pop out perfectly when craving strikes!
Try This Lemon Cherry Sherbet Yourself
Darling, if my 8-year-old grandson can whip up this lemon cherry sherbet (with supervision near the stove!), so can you. It’s the kind of recipe that turns ordinary afternoons into something special—like the time I surprised my book club with bowls of this sherbet topped with crushed pistachios. Need more citrus inspiration? Try our grapefruit smoothie or tropical greens for variety.
Frequently Asked Questions
Can I use frozen cherries instead of dried?
Absolutely! Thaw and pat them dry first to prevent icy chunks. For extra flavor, toss them with a teaspoon of sugar before adding.
How do I prevent crystallization?
The key is thorough chilling before churning. If crystals form, blend the sherbet briefly and refreeze—it’ll smooth right out!
What’s the difference between sherbet and sorbet?
Sherbet contains dairy (like our creamy milk and cream), while sorbet is dairy-free. Both are fruit-forward, but sherbet has richer texture.
Can I make this without an ice cream maker?
Yes! Pour the mix into a shallow pan, freeze for 1 hour, then whisk vigorously every 30 minutes until set—about 4 hours total.
