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Thrive On

Cherry Sorbet

Low SodiumLow PotassiumLow PhosphorusLow ProteinVeganVegetarianDiabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanDessert
Serves 8 (1 serving = 1/2 cup)
Active time: 15 minutes
Total time: 40 minutes

Nutrition Per Serving

  • Calories46 cal
  • Total Fat0.2 g
  • Saturated Fat0 g
  • Cholesterol0 mg
  • Sodium3 mg
  • Carbohydrate Total11.3 g
  • Protein0.8 g
  • Phosphorus12 mg
  • Potassium134 mg
  • Fiber1.2 g
  • Calcium13 mg


  • 4 cups pitted sour or sweet cherries, fresh or frozen (not thawed)
  • 1 cup water
  • 2 - 4 tablespoons confectioners' sugar, or superfine sugar


Try this cherry sorbet recipe with a dollop of lightly sweetened whipped cream or some more chopped cherries on top.


  1. Puree cherries, water and sugar to taste in a blender until smooth. Strain through a fine sieve, pressing on the solids to extract as much liquid as possible. (Discard solids.) Process in an ice cream maker according to the manufacturer’s directions until firm and slushy. Transfer to an airtight container and freeze until ready to serve.


  • Variation: No ice cream maker? Pour the strained mixture into a 9-by-13-inch baking pan and place the pan on a level surface in your freezer. Freeze, stirring and scraping with a fork every 30 minutes, moving the frozen edges in toward the center and crushing any lumps, until firm and slushy, 2 1/2 to 3 hours.
  • To make ahead: Freeze in an airtight container for up to 1 week.
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