Cherry Vanilla Sherbet
Cherry season in Michigan - I wish it would never end. But I can make it last in my freezer with this cherry vanilla sherbet.
Servings: 8 servings
- 4 cups fresh pitted sweet cherries
- 1/3 cup sucanat organic pure cane sugar, or honey
- 1 ½ cups whole milk Raw preferable, or at least non homogenized and low pasturiezed. Cream would also work. If you are dairy free use coconut milk.
- Juice of 1 lemon
- 1 tsp vanilla extract
- 1 TB organic vodka This helps the sherbet not to freeze rock hard
Put the cherries and sugar in a medium sauce pan and bring to a simmer. Use a potato masher or something similar to squish the cherries some and let the juices simmer about 10 minutes.
Puree the cherry/sugar mixture.
Pour the cherry puree in a medium mixing bowl along with the rest of the ingredients and blend with handheld mixer.
Put the sherbet mixture in the fridge for 30 minutes to chill.
Give the mixture a quick blend again before pouring into your ice cream maker and process in your ice cream maker according to the manufacturer’s directions. Mine takes about 30 minutes.
Pour the sherbet into a container for the freezer and freeze a good 6-12 hours (if you can wait that long!). I use my big empty coconut oil jugs for storing ice cream!