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–+ servings
Creamy lemon cherry sorbet made with fresh cherries and zesty lemon juice—a refreshing frozen treat perfect for hot summer days.

Lemon Cherry Sorbet

Author: Ellie James
150kcal
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Prep 15 minutes
Cook 25 minutes
Total 40 minutes
This bright, tangy lemon cherry sorbet blends fresh cherries and zesty lemon into a silky dairy-free dessert. With just seven ingredients, it's the ultimate refreshing scoop for warm days—bursting with fruit flavor and no heavy cream.
Servings 2 glasses
Course Dessert
Cuisine American

Ingredients

  • 2 cups fresh or frozen cherries, pitted
  • 1 cup granulated sugar
  • 1 cup water
  • 1/2 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

Method

  1. In a small saucepan, combine the sugar and water. Heat over medium until sugar dissolves. Let cool to room temperature.
  2. Puree cherries in a blender until smooth. Strain through fine mesh to remove pulp.
  3. Whisk cherry puree, cooled syrup, lemon juice, zest, vanilla, and salt in a large bowl until combined.
  4. Churn in ice cream maker according to manufacturer's instructions, 20–25 minutes.
  5. Transfer to container, cover, and freeze 4+ hours until firm. Let sit 5 mins before scooping.

Nutrition

Calories150kcalCarbohydrates36gProtein1gPolyunsaturated Fat0.1gMonounsaturated Fat0.1gSodium10mgPotassium130mgFiber1gSugar30gVitamin A80IUVitamin C10mgCalcium10mgIron0.3mg

Notes

Strain the cherry puree for smooth texture. For variation, use half raspberries or blackberries. Swap sugar with honey or monk fruit for lower sugar. Press parchment on top before freezing. Keeps up to 2 weeks!

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