This cherry sorbet is so quick and easy to make. I always keep a bag of frozen berries or fruit inn the freezer so I have a great dessert to whip up in a pinch. I will say though, that you do need a powerful blender to achieve a really smooth texture, but even a small bullet will do. After blending the sorbet, it’s a good idea to firm it up in the freezer for an hour or two if you plan to scoop it into a cone. Feel free to use any frozen fruit in place of the cherries, but I really love the vibrant red color of a cherry sorbet!! The sorbet is very refreshing served on its own, or scoop and serve with a slice of gluten free brownie for a wonderful gluten free dessert. Why not add a dash of liquor to the sorbet and make a frozen daiquiri?
Cherry Sorbet (No Churn Fruit Sorbet)
- 1/2 cup granulated white sugar
- 1/2 lemon juice only
- 1/4 cup glucose syrup
- 1 tsp citric acid
- 3 cups frozen cherries/berries
- 1/2 cup ice water or apple juice (use only as required)
In a small pot or in the microwave, warm the sugar, glucose and lemon juice, stirring intermittently until the sugar is dissolved.
Stir in the citric acid and set aside to cool.
Place the frozen cherries into a blender capable of crushing ice like a Thermomix, along with the sugar syrup. Blitz, slowly drizzling in enough water to get a smooth frozen purée. The speed will vary depending on the appliance and texture of the purée, so use your intuition, adjusting as you go, scraping down as necessary.
Place into a pre-frozen container and leave in the freezer to firm up as desired.