Anna has really gotten into cherries this year and asks to buy them whenever she sees them in the grocery store. She loves that it’s a “big girl” food because of the pit. The fact that they taste good is a bonus. Sadly, the last bunch we got wasn’t the greatest and sat in the refrigerator for way longer than they should have. So I took to Pinterest to find something that wasn’t pie to make with them. Two things showed up in my search: cherry pie crumble bars and cherry sorbet.
Both sounded amazing to me.
Sorbet sounded amazing to Anna.
Since we had already made a big batch of lemon squares courtesy of Baking Class by Deanna F. Cook*, we opted for the sorbet. It helped that the sorbet was way easier to make and used up the extra lemon we had from the lemon squares. Easy and helps to cut down on wasting food?
SIGN. ME. UP.
Next time we have an abundance of cherries, I’m going to make the cherry pie crumble bars. Until then, I’m going to sit back and enjoy a bowl of this delicious sorbet with my kid.
How To Make Cherry Sorbet
- 9×5 Loaf Pan* or Ice Cream Maker*
- Blender or Food Processor*
- Wooden Spoon
- Small saucepan
- 4 cups frozen cherries (pitted and cut in half)
- Lemon juice
*This is an affiliate link. I make a small commission at no cost to you if you purchase it through the link.