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Living Healthy with Chef Larry Edwards: Succulent Cherry Sorbet

Cherry Sorbet
Chef Larry Edwards

It is never too late to start treating your body with respect and sharing with it the bounty of wonders provided to us by Mother Nature. It is never too late to stop opening boxes and cans and filling your body with chemicals and in many cases, pesticides. You only get one life, enjoy it with fresh and natural foods which will not only lengthen your life and give you good health, but have wonderful tastes. Good healthy eating is not boring and we will prove this in this new series.

From the looks of things at the supermarket, cherries are beginning to make their way into the produce sections. These luscious orbs of red from South America are a harbinger of spring and what better way to celebrate than with an incredible and 100% fresh cherry sorbet.

We do our fresh fruit sorbets different than most. We don't play with Mother Nature. After we pit the cherries, we use the skin and all for this sorbet. Cherries are loaded with nutrients and when you use their skin in the process, you are not only gaining more nutritional goodness, you are also adding flavor and a wonderful texture (of course it makes the sorbet more attractive as well).

So get out the ice cream machine from its winter hibernation and enjoy some unbridled freshness!

Ingredients needed to make Cherry Sorbet (makes about 6 cups):

  • 2 pounds cherries, stems removed (duh!) and pitted (double duh!)
  • 1 1/2 cups sugar syrup (see Chef's Note)
  • 1 Tbs. lemon juice
  • 1/4 tsp. salt


  1. Put the cherries into a food processor and puree.
  2. Pour the puree into a large bowl and stir in the sugar syrup, lemon juice and salt.
  3. Place the bowl in the refrigerator and chill 2 hours.
  4. Pour the mixture into your ice cream machine and let churn 20 minutes.
  5. Spoon the mixture into a freezer-proof container and let freeze 2 hours before serving.

Chef's Note: To make sugar syrup, simply combine equal amounts sugar and water into a saucepan and cook over medium heat until the sugar dissolves and the water is clear. The reason you freeze this sorbet for 2 hours before serving is due to the fact the cherries are loaded with fiber and the churning alone will not totally solidify the sorbet.

** Inside Google calls Chef Larry Edwards "quite possibly the most popular Chef in the world" and now you can find out what Chef Larry Edwards has coming up in the kitchen, on the road, in the restaurants and in the media by joining him on Facebook where the Chef's snarky personality and often controversial comments are always sure to cause a stir!


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