Sour Cherry Sorbet



At least once a month while I was growing up Katie, my downstairs guardian angel would fix cherry pie. I can see and taste it right now. The impeccably flaky crust made with lard and topped with a sprinkling of sugar encapsulated a tart cherry filling that was “to die for”. It was my favorite childhood dessert. I no longer eat such caloric delights on a regular basis. This recipe, however, satisfies that sour cherry flavor in a very cool way.

6 to 8 servings


1 pound frozen pitted sour pie cherries (3 cups)
1 cup filtered water½ cup granulated sugar
⅓ cup light corn syrup with real vanilla


1.     In a non-reactive sauce pan bring the cherries, water and sugar to a boil.

2.     Reduce the heat and simmer for 10 minutes when the sugar is dissolved and the cherries are very soft.

3.     Place the pan in an ice water bath and stir to chill.

4.     Add the corn syrup and transfer to a blender. Blend into a smooth purée.

5.     Place in an ice cream freezer and freeze according to the manufacturer’s directions until softly frozen.

6.     Eat immediately or place in the freezer in a non-reactive pan with tight fitting lid.

This really must be made in an electric ice cream machine to achieve the proper texture.


Lilly StenbrotenSWEETS