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
Ingredients
- 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
Instructions
- 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!