Cherry Sherbet


  • 1 pound fresh cherries, pitted and halved
  • 2/3 cup sugar, plus 1/3 cup
  • 2/3 cup water
  • 1 1/2 cups heavy cream
  • 2/3 cup creme fraiche
  • 1/4 cup whole milk
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice

To Make: 
Bring 2/3 cup sugar and water to a boil over medium heat. After boiling, transfer to a bowl, then place bowl in ice bath until syrup has cooled completely.

Whisk together the creme fraiche, cream, milk, salt, and the cooled syrup until combined. Place in freezer. After 30 minutes, whisk mixture vigorously for 2 minutes. Repeat every 30 minutes for 304 hours, until mixture has the texture of whipped cream.

Meanwhile, place cherries, 1/3 cup sugar, and lemon juice in a large pan and cook over medium heat until thickened, about 10-15 minutes. Transfer to a bowl and let cool.

When cream mixture is ready, fold in the cherries until combined. Cover surface with parchment paper and place in freezer until set, about 4-8 hours.

(Recipe adapted from:

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Posted in Ice Cream.