Frozen tart cherry sorbet infused with tangy lemon juice will definitely keep you cool in this mid-Summer heat!
Hey everyone! I’m back from vacationing the past two weeks in Ecuador. It was truly the most intense trip I’ve ever had. High-energy from the start with daily site seeing and meeting family that I haven’t seen in 15 years! Plus additional trips such as Mompiche, a beach resort and a last minute flight to the Galapagos. All in 2 weeks! Talk about never a dull moment!
I’d love to say I’ve returned well rested but truth is, I’m not but I do miss baking tremendously so no matter how exhausted I am, I’m SO ready to get my bake on! I had a slight chance of being able to make my caramel blondies for my cousins on my last day there but a sudden invite to a family party took place instead. That was such a tease.
I am happy however that I made this frozen treat before leaving New York. It was great to return home to something cool because it’s hot as hell here. Ecuador weather is much better. Contemplating on doing a blog post about my trip. Think pictures of animals such as iguanas would freak you out? Maybe I’ll put a warning up top. How does that sound?
This Lemon-Cherry Sorbet is actually based off of my Lemon Raspberry Sorbet recipe posted (coincidently) exactly a year ago! I just love the combination of the tangy lemon with the tart cherries. A definite lip pucker that I just can’t get enough of!
Frozen tart cherry sorbet infused with tangy lemon juice will definitely keep you cool in this mid-Summer heat
- 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
- 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.
- Stir in cherries, salt and lemon juice. Gently mash cherries releasing its natural juice.
- 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.
- Cover and refrigerate for 2-3 hours or overnight.
- 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.
Have you made any of my recipes? I would love to see them. Snap a pic and use the #urbanbakes on your public Instagram and Twitter.
Lemon-Cherry Sorbet recipe created by Connie of URBAN BAKES.