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Cornelian Cherry Sorbet

Three scoops of Cornelian cherry sorbet on a plate with fresh Cornelian cherries and a spoon.
A tart and refreshing Cornelian cherry sorbet made with ripe fruit and sugar, with a smooth, scoopable texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 6 hours
Course Dessert, Foraged Ingredients, Summer
Cuisine International, Wild Food
Servings 6
Calories 110 kcal

Equipment

  • 1 Ice Cream Machine

Ingredients  

  • 500 g ripe Cornelian cherries
  • 75 ml water
  • 80 g granulated sugar
  • 40 g dextrose
  • 1 small pinch fine salt

Instructions 

  • Add the Cornelian cherries and water to a medium saucepan. Cover and cook over low heat for 15–20 minutes, stirring occasionally and lightly mashing the fruit as it softens.
  • Press the cooked fruit through a coarse sieve or colander using the back of a ladle. Discard the stones and tougher skins, scraping any purée from the underside of the sieve.
  • Return the warm purée to the saucepan. Add the granulated sugar, dextrose and salt, then heat gently while stirring until the sugars have completely dissolved. Do not boil.
  • Taste a cooled spoonful. The mixture should be distinctly tart but slightly sweeter than you want the finished sorbet. Add another 10–20 g granulated sugar if your fruit is particularly sour.
  • Transfer to a container, cool, cover and refrigerate for at least 4 hours or overnight.
  • Pour the thoroughly chilled mixture into an ice cream machine and churn according to the manufacturer's instructions, usually 20–30 minutes, until thick and similar to soft-serve.
  • Transfer to a shallow freezer-safe container, cover and freeze for 2–4 hours, or until firm enough to scoop.
  • If frozen for longer, leave the sorbet at room temperature for 5–10 minutes before scooping.

Notes

Variations and Substitutions

The sorbet is naturally vegan, dairy-free and gluten-free.
  • Regular sugar only – If you don't have dextrose, you can make the recipe entirely with granulated sugar. The sorbet may freeze somewhat firmer, so allow it a few extra minutes at room temperature before scooping.
  • Adjust the sweetness – Cornelian cherries vary considerably depending on ripeness. Taste the base cold and add another 10–20 g granulated sugar if necessary, remembering that it will taste less sweet once frozen.
  • Add lemon – Usually the cherries provide more than enough acidity, but a little lemon juice can sharpen the flavour if you're using exceptionally ripe, sweeter fruit.
  • Mixed-fruit sorbet – Replace a portion of the Cornelian cherries with raspberries or redcurrants for a slightly different tart-fruit profile.
Keep the sorbet tightly covered in the freezer and aim to eat it within about 2 weeks for the best texture. Let it soften at room temperature for 5–10 minutes before serving if necessary; repeated thawing and refreezing will encourage larger ice crystals.
Keyword Cornelian cherries, Cornelian cherry sorbet, frozen dessert, fruit sorbet, homemade sorbet, ice cream maker recipe, summer dessert, tart sorbet