Summer’s starting early this year and it’s time to get out the ice cream maker! This sherbet is delicious and much quicker to make than traditional custard ice creams.
First, combine cherries, milk, and sugar in a food processor. Process for about 5 minutes until smooth (some cherry bits will remain, but that’s okay). If you want a perfectly smooth sherbet, then strain mixture. I liked the texture and left the bits.
Add vanilla and lemon juice and mix for another minute.
Following your ice cream maker’s instructions, churn and freeze the sherbet. It is best served right away.
Makes about 1 quart.
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