This Homemade Cherry Berry Sorbet blends frozen cherries and strawberries with simple syrup into a smooth, no-churn sorbet, ready in just 5 minutes with no ice cream maker required.
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This is my go-to when I want something cold and fruity in about the same time it takes to load the dishwasher.
This one joins the rest of my sorbet lineup — my Homemade Strawberry Sorbet, Homemade Raspberry Sorbet, and Homemade Mango Sorbet — all built on the same idea: blend frozen fruit with a little syrup, and skip the ice cream maker entirely.
What makes this one different from a straightforward cherry sorbet is the combination. Most cherry sorbet recipes stick to cherries alone, but pairing them with strawberries deepens the flavor — a little brighter and less one-note than cherry by itself, without needing a long ingredient list to get there.
Using frozen fruit means you get peak-ripeness flavor no matter what time of year it is, and it skips the step of freezing fresh fruit yourself before you can blend it into sorbet.
Jump to:
- What does this cherry sorbet taste like?
- Why You Will Love This Cherry Sorbet Recipe
- Ingredients Needed
- Substitutions & Variations
- How to Make Homemade Cherry Berry Sorbet
- Recipe Success Tips
- How to Store Homemade Cherry Berry Sorbet
- Is Cherry Sorbet Healthy?
- Pricing Info
- FAQs
- Other Frozen Treat Recipes
- Recipe
What does this cherry sorbet taste like?
Tart-sweet cherry up front, with strawberry rounding out the flavor and keeping it from tasting one-note. It’s smooth and creamy straight out of the blender, closer to soft-serve than the icy texture you might expect from a fruit sorbet.
Why You Will Love This Cherry Sorbet Recipe
- No ice cream maker needed: just a blender and a freezer-safe container.
- Ready in 5 minutes: one of the fastest desserts you can make.
- Just 4 ingredients: nothing complicated to track down.
- Naturally fat-free: all the richness comes from the fruit itself.
- Two fruits in one sorbet: more flavor complexity than a single-fruit version.
- No additives or stabilizers: just real fruit and a touch of sweetener, unlike most store-bought sorbets.
- Cheaper than store-bought: costs less than a pint of specialty sorbet from the store.
Ingredients Needed
- Frozen cherries: pitted — the main flavor of the sorbet. Use unsweetened if possible.
- Frozen strawberries: rounds out the cherry flavor and adds brightness.
- Simple syrup: sweetens the sorbet (agave or honey work too).
- Warm water: helps everything blend smoothly.
Substitutions & Variations
- Sweetener swap: agave or honey both work in place of simple syrup.
- Cherry-raspberry version: swap the strawberries for frozen raspberries for a different berry pairing.
- Cherry-mango version: swap the strawberries for frozen mango for a tropical twist on the same base.
- Sugar-free version: a sugar-free simple syrup keeps the same texture with less added sugar.
How to Make Homemade Cherry Berry Sorbet
- Step 1 – Add the frozen cherries, frozen strawberries, simple syrup, and warm water to a high-speed blender.
- Step 2 – Blend until smooth, pausing to push the mixture down toward the blades if it gets stuck. Add more warm water, a tablespoon at a time, if it’s too thick to blend.
- Step 3 – Transfer the sorbet to a metal loaf tin or another freezer-safe container. Serve immediately for a soft-serve texture, or freeze for up to a week for a firmer scoop.
Recipe Success Tips
- Push the fruit down as needed: a tamper or spatula helps keep the blades from getting stuck on frozen fruit.
- Add water gradually: a tablespoon at a time keeps the sorbet from turning too thin.
- Use a metal loaf tin if you have one: metal conducts cold faster than plastic or glass, so the sorbet firms up more evenly.
How to Store Homemade Cherry Berry Sorbet
Store the sorbet in an airtight, freezer-safe container for up to 4 weeks. If it’s frozen solid, let it sit on the counter for 15-20 minutes before scooping so it softens enough to serve easily.
Is Cherry Sorbet Healthy?
Yes — this sorbet is naturally fat-free, with 3g of fiber per serving coming straight from the fruit.
Since it’s built on real cherries and strawberries rather than cream or a custard base, it’s a lighter frozen dessert option than ice cream.
Total nutritional content per serving is:
- Calories: 142 calories
- Carbohydrates:
- Protein: 1 gram
- Total Fat: 0 grams
- Sodium: 1 mg
- Fiber: 3 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 4 cups frozen cherries: $4.56
- 2 cups frozen strawberries: $1.98
- 1 cup simple syrup: $0.06
- ½ cup warm water: $0.00
This recipe costs about $6.60 total, or $0.83 per serving. That’s still cheaper than a pint of specialty sorbet from the store, which can easily run $6-8 on its own for a fraction of what this homemade cherry sorbet costs.
FAQs
Yes — blending frozen fruit directly in a high-speed blender skips the need for an ice cream maker entirely. The fruit is already frozen, so it comes together into a soft-serve texture right away.
Stored in an airtight, freezer-safe container, this sorbet keeps well for up to 4 weeks in the freezer. Since it doesn’t contain stabilizers like store-bought versions, it’s best enjoyed within that window for the smoothest texture.
Sorbet is made from just fruit, sugar, and water, with no dairy at all. Sherbet is similar but includes a small amount of dairy, usually milk or cream, which gives it a slightly creamier texture.
Yes, as long as you use a plant-based sweetener like simple syrup or agave rather than honey. All the other ingredients are naturally plant-based.
Other Frozen Treat Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Homemade Cherry Berry Sorbet
Equipment
Ingredients
- 4 cups frozen cherries pitted
- 2 cups frozen strawberries
- 1 cup simple syrup (or agave or honey)
- ½ cup warm water
Instructions
- Add all sorbet ingredients to your blender. Blend until smooth, pausing to push the cherry sorbet down if the blades get stuck. If too thick, add 1 tbsp more warm water at a time until it blends smoothly.
- Transfer the cherry sorbet to a metal loaf tin or other freezer-safe container and place in the freezer for up to 4 weeks, or serve immediately!
Video
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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