It’s April now, and the weather is starting to get warm. Flowers are blossoming, grass is becoming a vibrant green, and I am home making one of my favorite recipes EVER. 😉 And I’m so excited to share it with you now, too.
This recipe is peanut free, gluten free, dairy free, soy free, and tree nut free.
How To Make Cherry Lemon Sorbet
Makes approximately 26 good sized scoops.
- 1 cup freshly squeezed lemon juice (I used 5 lemons total)
- 1 cup cherry syrup
- 2 cups of white granulated sugar
- 1/2 a cup of lemon lime soda (I’ve always used Sprite)
- 1 and 1/2 cups of water
*Lemon zest and pulp are optional. I add pulp but no zest. You can do both, one, or none.
~These steps featured below are how I’ve always made the sorbet. You can do it in any order you’d like. I personally find this to be the best way, though. 🙂
Stir your water, lemon lime soda, and sugar into a medium sized bowl. I use a whisk for this task.
Halve your lemons and squeeze them into a measuring cup. Once you have squeezed enough lemons to make it up to the one cup line, pour into water, lemon lime soda, and sugar mixture. Whisk well.
NOTE: BE SURE TO STRAIN YOUR LEMON JUICE FOR ANY PITS. (Or pulp if you don’t want any.)
Add your one cup of cherry syrup. The syrup I normally use is the slush puppie cherry drink syrup. However, I ran out of that in the process of making this and was unable to find any more in the store or online, so I’m unsure whether or not that is still available. I had 1/2 a cup of this left so I had to use 1/2 a cup of another brand of cherry syrup I had. That brand had a more intense color than the slush puppie syrup, so the result was much darker than normal.
FINISHED LOOK (UNFROZEN)
You should allow the sorbet to freeze, covered, in your freezer overnight. However, during the daytime hours, scrape the sides of the bowl every half hour to an hour, as this speeds up the freezing process. Enjoy!
Scraping is when you take a spoon and scrape the insides of your bowl with it. The sorbet usually freezes from the outside in, and thus the sides are important to be scraped. Take the lid off of your sorbet bowl after a half hour to an hour or so and scrape. After you scrape the frozen part into the rest of the mixture and stir it well, place back into freezer. Repeat until the day ends if you can, and then leave it to freeze overnight.
Recipe Inspiration From:
• This is not sponsored. •
You can use any large sized container, but I prefer bowls.
Leave me comments down below on any questions you have, any other recipes you’ve tried, or if you’ve tried this one.
♥ Thank you! ♥