Sour Cherry and Lavender Sorbet

[Photograph: Max Falkowitz]

Go slowly with the salt and lime juice, adding just a bit at a time. You may need more or less depending on your cherries, though keep in mind that flavor intensity dials down when frozen. If you want your sorbet to taste like a 10, flavor the base up to 11. If you can't find sour cherries, you can use their sweet counterparts; just up the acidity to keep things tart and refreshing.

Once blended, the base benefits from a few hours in the fridge so the flavors can mingle and the temperature can drop. The finished sorbet benefits even more from joining a glass of homemade lime soda for the best cherry lime rickey float you've ever had.

Sour Cherry and Lavender Sorbet

About This Recipe

Yield:Serves 6 (makes about 3 cups)
Active time:30 minutes
Total time:4 hours
Special equipment:blender or food processor, ice cream maker
This recipe appears in: The Science of the Best Sorbet Scooped: Sour Cherry and Lavender Sorbet


  • 3 cups sour cherries, sliced and pitted (about one quart whole)
  • 3/4 cup sugar (optional: vanilla sugar)
  • 1/2 teaspoon lavender
  • 2 tablespoons Luxardo maraschino liqueur
  • 1/2 teaspoon kosher salt, or to taste
  • 2 1/2 teaspoons lime juice, or to taste


  1. 1

    Combine cherries, sugar, lavender, and liqueur in blender. Blend until smooth. Add salt and lime juice incrementally, tasting as you go (see head note).

  2. 2

    Pour mixture through a fine-mesh strainer into a container and chill for 3 hours, or until very cold. Churn in ice cream machine according to manufacturer's instructions.


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