Cherry Sorbet: The Best Quick Scoopable Vegan Sorbet Recipe

Instructions:

1. Prep the Cherries: Pit all the cherries. If using fresh, halve them roughly. If using frozen, there is no need to thaw fully.
2. Combine & Simmer: In a saucepan, combine the pitted cherries, sugar, water, and salt. Heat over medium heat, stirring occasionally until the sugar is fully dissolved.
3. Cook Down: Bring the mixture to a gentle simmer. Reduce heat to low and cook for 5–8 minutes, or until the cherries are soft and have released their juices, creating a thick, vibrant syrup.
4. Cool Slightly: Remove the saucepan from the heat and allow it to cool for 15 minutes at room temperature.
5. Process: Transfer the cherry mixture to a blender or use an immersion blender. Blend until completely smooth.
6. Strain (Optional but Recommended): For a silky-smooth sorbet, pass the mixture through a fine-mesh sieve into your chilling container, pressing down firmly on the solids to extract all the liquid. Discard the remaining pulp.
7. Flavour Adjustment: Whisk in the fresh lemon juice and the Kirsch (if using). Taste the base—it should be intensely flavoured and slightly too sweet.
8. Deep Chill: Cover the container and refrigerate the sorbet base for a minimum of 4 hours, or ideally overnight, until it is thoroughly chilled (below 4°C / 40°F). This is crucial for proper churning.
9. Churn: Pour the completely cold base into your pre-frozen ice cream maker bowl. Churn according to your machine’s directions, typically 20–30 minutes, until the sorbet has the texture of soft-serve ice cream.
10. Cure/Harden: Transfer the soft sorbet immediately into an airtight, freezer-safe container. Press parchment or cling film directly onto the surface to prevent ice crystals. Freeze for at least 2 hours to allow it to firm up properly.
11. Serve: For the best scoopable texture, remove the sorbet from the freezer 5–10 minutes before serving.