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Idaho Bing Cherry Sorbet

Cherry sorbet
  • Prep: 25 minutes
  • Cook: Freezer time: 5 hours
  • Serves: 1 cup
  • Yield: 4 servings
Idaho Bing Cherries are exceptional for their sweet taste and juicy flesh, making this variety perfect for a summer sorbet! Whether you source your cherries from your local farmers market, a U-pick orchard, or your local grocer, always look for shiny, plump cherries with fresh green stems and dark coloring for the best flavor. This recipe can be adapted for most fresh fruits and berries. Sorbets are easy to make and can be stored in the freezer for up to six weeks.

Categorized: Desserts


4 cups fresh Idaho Bing cherries, pitted, approx.. 2 lbs.

1 cup White Satin sugar

1 cup water

3 tsp. lime juice, freshly squeezed

1/2 tsp. kosher salt

Garnish: Idaho grown mint


  • Make the simple syrup by combining the White Satin sugar and water in a small saucepan over medium high heat. Stir occasionally and simmer until sugar is dissolved, approximately 3-5 minutes. Set aside and cool.

  • Pit the cherries using a cherry pitter, then freeze pitted cherries until solid, approx 2-3 hours.

  • Process the frozen cherries with the simple syrup, lime juice and salt in a heavy duty blender or food processor until smooth. Use the “egg test” to test the consistency of the sorbet. Add small amounts of warm water to help blend, if needed, and add simple syrup in small increments to taste accordingly.

  • Transfer the sorbet to an 8×5-inch loaf pan or other freezer safe container and freeze for 2-3 hours, or until sorbet is firm.

  • Serve and garnish with Idaho mint sprig.