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Lemon Cherry Sorbet | URBAN BAKES

Lemon Cherry Sorbet

  • Author: Connie
  • Total Time: 4 hours
  • Yield: 1 1/2 quarts 1x


  • 2 cups water
  • 2 cups granulated sugar
  • 1 tablespoon lemon zest
  • 2 cups fresh cherries
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh lemon juice


  1. In a small saucepan over medium-high heat, prepare a lemon simple syrup with water, sugar and lemon zest. Cook mixture until sugar is completely dissolved. Remove from heat.
  2. Stir in cherries, salt and lemon juice. Gently mash cherries releasing its natural juice.
  3. Using a fine mesh sieve over a medium bowl, strain the mixture to remove the cherry skins and pits. Repeat if necessary. Discard skins and seeds.
  4. Cover and refrigerate for 2-3 hours or overnight.
  5. Pour mixture into the ice cream maker according to the manufacturer’s directions and allow it to mix until thickened (about 15-20 minutes). ENJOY!


For a thicker sorbet, place mixture into an air tight container and freeze for 4 or more hours.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
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