Ingredients
Equipment
Method
Blend the mixture
- Add pitted cherries, whole milk, granulated sugar, lemon juice, vanilla extract, almond extract, and salt to a blender, then blend until completely smooth. Stop and scrape as needed to remove any cherry chunks so the color stays evenly glossy.
Optional strain
- Strain the blended mixture through a fine mesh sieve to remove cherry skins if desired. Pour slowly so the pulp passes through while skins stay behind.
Freeze
- Pour the mixture into the Ninja Creami pint container, then freeze for 24 hours. Freeze until solid for the best churned sherbet texture.
Process into sherbet
- Process the frozen pint on the Sorbet or Lite Ice Cream setting on the Ninja Creami. Run the machine until it finishes churning and the mixture looks fluffy and scoopable.
- If needed for a creamier texture, re-spin with 1 tablespoon milk. Add only a small amount at a time and re-process until the texture loosens to your preference.
Notes
For the silkiest, bright ruby color, blend thoroughly and strain to remove skins if you want an ultra-smooth texture. Keep covered in the Ninja Creami pint for up to 3 days in the freezer; churned sherbet is best within this window. No, don’t freeze again after processing—texture can get icy. Dairy swap: use whole milk alternative (like oat milk) for a non-dairy version, and expect it to freeze a little softer.