Roasted Cherry Sherbet

Just a moment please...

About 1 quart
Prep Time
Total Time

By roasting the cherries for this homemade sherbet, their flavor is intensified. This frozen treat is the perfect way to beat the heat!


1 pound cherries, pitted and roasted
2/3 cup sugar
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup sour cream
Pinch of kosher salt
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Helpful Equipment

Blender Ice cream maker


1) Preheat oven to 425 degrees F. Wash cherries, halve them, and remove the pits. Lay out cherry halves on a baking sheet and bake for 15-20 minutes until they are slightly withered and the juices are bubbling.

2) Let cherries cool briefly and then add to a blender with other ingredients. Blend until mostly smooth.

3) Transfer to the fridge to chill completely or add the mixture to a bowl in a large bowl with ice/salt/water to chill quickly.

4) Churn the mixture in your ice cream maker according to instructions. When it reaches a soft serve consistency, transfer to a freezer safe container and freeze until solid, stirring once or twice as it freezes.

I think it’s best to let this thaw for five minutes so it softens a bit before serving.

Recipe very roughly adapted from Bon Appetit July 2013.