Ingredients
Equipment
Method
Blend and strain
- Add pitted cherries, whole milk, granulated sugar, lemon juice, vanilla extract, almond extract, and salt to a blender and blend until completely smooth, with no visible cherry chunks.
- Strain the mixture through a fine mesh sieve if desired to remove cherry skins, so the final sherbet looks extra smooth and vivid.
Freeze and process
- Pour the blended cherry mixture into the Ninja Creami pint container, ensuring the surface is level for even freezing.
- Freeze the pint for 24 hours until firm, with a solid, scoopable texture when pressed at the edges.
- Process the pint on the Sorbet or Lite Ice Cream setting until it turns into soft-serve-style cherry sherbet with a glossy, dense swirl.
- If needed for a creamier texture, re-spin with 1 tablespoon milk, then run the corresponding setting again until the texture is smooth and spoonable.
Notes
For the brightest color and best flavor, use ripe cherries and pit carefully before blending. Store finished sherbet covered in the freezer up to 1 week; for best scoopability, let it sit at room temperature 2–3 minutes before serving. Freezing is required but refreezing after processing may firm it up—re-spin with a splash of milk if it gets too hard. For a dairy-free option, replace whole milk with an equal amount of oat milk (or your preferred dairy-free milk) for a similar soft-serve texture.