Ingredients
4 cups Dark Sweet Cherries, Pitted
2 cups Whole Milk
1 cup Sugar
3 teaspoons Freshly Squeezed Lemon Juice
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
Thick dark soy — color and sweetness for braised dishes, fried rice
Perfect ice spheres — minimal surface area, maximum chill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
Thick dark soy — color and sweetness for braised dishes, fried rice
Perfect ice spheres — minimal surface area, maximum chill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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first, combine cherries, milk, and sugar in a food processor. process for about 5 minutes until smooth (some cherry bits will remain, but thats okay). if you want a perfectly smooth sherbet, then strain mixture. i liked the texture and left the bits. add vanilla and lemon juice and mix for another minute. following your ice cream makers instructions, churn and freeze the sherbet. it is best served right away. makes about 1 quart.