No-Churn Cherry Berry Sorbet.

A refreshing scoop of no-churn cherry berry sorbet is the perfect ending to a summer dinner! This sorbet is both beautiful and delicious! You won’t believe how easy it is to make this frozen dessert.

Summer is here, and it’s time to break out all the no-bake dessert recipes. It’s not fun to turn on the oven when it’s about 90 degrees outside!

I shared a recipe for peach nice cream the other day, and I heard from a few of you that you needed a non-banana based ice cream. When I found out cherries were in the stores, I knew that a cherry sorbet would be the perfect banana free ice cream!

Frozen bananas are a good base for nice cream because they become very creamy when pureed. They definitely have a soft-serve like quality when blended. Since this is made without bananas, this cherry berry sorbet is lighter and not as creamy. It’s very refreshing!

This is very easy to make – you just need fruit and a good food processor. Because strawberries, cherries, and blueberries don’t really get creamy like bananas do, a strong food processor is key.

You might find that your food processor struggles a little bit as you start to process the frozen fruit. Berries are very hard when frozen solid. If that’s the case, just let the fruit thaw a little bit more before continuing.

How to make no-churn cherry berry sorbet:

1. Place the frozen berries and cherries in the food processor. Let them thaw for about 10 minutes.
2. Add the maple syrup and start to process the fruit. If your food processor is having trouble, give the fruit another 5 minutes to thaw.
3. Keep processing, scraping down the sides of the bowl as necessary. Continue until the sorbet is very smooth.

How to store this no-churn sorbet:

You can store leftover sorbet in the freezer in an airtight container. It will freeze solid again, so be sure to allow time to thaw before serving. You could also pour any leftovers into popsicle molds and enjoy it that way.

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5 from 1 vote

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No-Churn Cherry Berry Sorbet.

This no-churn cherry berry sorbet is the perfect refreshing dessert to enjoy on a hot summer day.

Course Dessert

Cuisine American, Dairy Free, gluten free, vegan.

Keyword fresh fruit, frozen dessert

Prep Time 15 minutes

Cook Time 0 minutes

Servings 4

Calories 106 kcal

Author Kelly Roenicke

Ingredients

• 1 ½ cups frozen cherries
• 1 cup frozen strawberries
• 1 cup frozen blueberries
• 3 Tablespoons maple syrup

US Customary - Metric

Instructions

1. Place the frozen cherries and berries in the bowl of a food processor. Allow to sit and thaw slightly, for about 10 minutes.

2. Add the maple syrup. Start to pulse the fruit, and if your food processor is struggling, stop and let it thaw for about 5 more minutes.

3. Continue to puree the fruit until it is smooth. Serve immediately.

Recipe Notes

Serving size is about ⅔ of a cup.

You can store leftovers in the freezer, but they will become very solid. Allow plenty of time to thaw before serving.

Nutrition Facts

No-Churn Cherry Berry Sorbet.

Amount per Serving

Calories

106

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Sodium

 

2

mg

0

%

Potassium

 

232

mg

7

%

Carbohydrates

 

27

g

9

%

Fiber

 

3

g

13

%

Sugar

 

21

g

23

%

Protein

 

1

g

2

%

Vitamin A

 

53

IU

1

%

Vitamin C

 

28

mg

34

%

Calcium

 

29

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

I used fresh fruit that I froze myself. I pitted the cherries, trimmed the strawberries, and placed in freezer bags to freeze. You could buy frozen fruit of course – but I felt the flavor of the fresh berries was better for this recipe.

If you want to use different berries or another fruit, go ahead! This is a fun recipe to experiment with.