Cherry "Vishnya" Sorbet
Deep-ruby sour cherry sorbet — vishnya, the cherry of every Slavic garden and folk song. Intensely fruity, dairy-free, sweetened only with honey. Tart, cold and beautiful.
Why you'll love this recipe
- An old world recipe, made the way it always was
- Not one spoon of refined sugar
- No baking required
- Sweetened with real honey
- Makes enough for 4
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 4 cups frozen pitted sour cherries
- 3 tbsp raw honey
- Juice of 1/2 lemon
- 2–3 tbsp water, as needed
- Optional: 1/4 tsp almond extract (classic with cherry)
How to make it
Let the frozen cherries sit 5 minutes to soften slightly.
Blend cherries, honey, lemon and almond extract in a food processor, adding water a little at a time, until thick and smooth.
For soft sorbet, serve at once.
For scoopable, spread into a container and freeze 3–4 hours.
Let sit a few minutes before scooping.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Cherry "Vishnya" Sorbet
Deep-ruby sour cherry sorbet — vishnya, the cherry of every Slavic garden and folk song. Intensely fruity, dairy-free, sweetened only with honey. Tart, cold and beautiful.
Ingredients
- 4 cups frozen pitted sour cherries
- 3 tbsp raw honey
- Juice of 1/2 lemon
- 2–3 tbsp water, as needed
- Optional: 1/4 tsp almond extract (classic with cherry)
Instructions
- Let the frozen cherries sit 5 minutes to soften slightly.
- Blend cherries, honey, lemon and almond extract in a food processor, adding water a little at a time, until thick and smooth.
- For soft sorbet, serve at once.
- For scoopable, spread into a container and freeze 3–4 hours.
- Let sit a few minutes before scooping.
