Today is National Cherry Day, so what better time to try this delicious low-calorie cherry sorbet recipe? This light dessert is ideal for a hot sunny day, plus it’s a tasty way of adding vitamin C and potassium into your eating plan.
- Serves: 8
- Per serving: 42 kcal
- 0.7g protein
- 10g carbs
- 0.7g fat
- Preparation: 15 minutes
- Freezing: 1-3 hours
- 4 cups (660g or 1lb 7oz) pitted sweet cherries, fresh or frozen
- 250ml (8½floz) or 1 cup water
- 2-4 tablespoons Splenda or another powered sugar substitute
- Put the cherries, water and sweetener in a blender and blitz until smooth.
- Pass through a fine sieve to get rid of all the solids and to extract as much liquid as possible.
- Use an ice cream maker according to the manufacturer’s directions. You want your sorbet to be firm and slushy.
- Once you have the required consistency, transfer to an airtight container and freeze until ready to serve.
- This sorbet will keep in an airtight container in the freezer for up to a week.
- If you’re using fresh cherries you will need to de-pit them, which can get fiddly. To make this job easier, get yourself a cherry pitter – this one should do the trick.
- Want a boost? Add some orange juice and finely grated orange zest to for extra flavour.
For more fruity desserts, see our low calorie recipe section.