Ingredients
Equipment
Method
Blend the sherbet base
- Add pitted cherries, whole milk, granulated sugar, lemon juice, vanilla extract, almond extract, and salt to a blender. Blend until completely smooth, stopping to scrape down the sides as needed to fully break up the cherries.
Strain for a silkier texture (optional)
- Pour the blended mixture through a fine mesh sieve to remove cherry skins if desired. Let it sit briefly so the liquid passes through cleanly, then discard the skins.
Freeze
- Pour the mixture into the Ninja Creami pint container and level the top. Freeze for 24 hours (overnight) until firm.
Process into sherbet
- Process the frozen pint on the Sorbet or Lite Ice Cream setting. Run the program until the texture looks spoonable and evenly churned.
Adjust texture if needed
- If the texture seems too icy, re-spin on the same setting after adding 1 tablespoon milk. Process again until creamy and smooth, scraping the sides if your machine indicates buildup.
Notes
For the smoothest scoop, blend until there are no visible cherry bits and strain to remove skins if you prefer a classic sherbet texture. Freeze time is required: plan on at least 24 hours before the first process. Keep leftovers covered in the pint and use within 3-5 days for best texture; freeze again is not recommended because re-freezing can make it icy. Dairy swap: use an equivalent amount of whole-fat coconut milk or oat milk for a dairy-free version, then proceed with the same process.