Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 84kcal
- % Daily Value *
- Total Carbohydrate 20g7%
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Let me tell you something about sorbet. Most store-bought versions are loaded with refined sugar, artificial flavors, and a list of ingredients you can't pronounce. This Cherry Bliss Sorbet is the opposite simple, natural, and so easy to make at home.
We're talking frozen pitted cherries, honey, lemon juice, vanilla soy yogurt, and a splash of water. That's it. Blend until smooth. Freeze for one hour. Scoop and serve.
No ice cream maker required. No complicated techniques. Just a blender and a freezer.
The cherries are the star sweet, tart, and bursting with flavor. The honey adds natural sweetness. The lemon juice brightens everything up. The vanilla soy yogurt gives it a creamy, smooth texture without any dairy. And the mint leaves on top? That's just showing off.
This is the kind of dessert you make when you want something sweet, refreshing, and healthy.
Let's make some sorbet.
Try my Basil Lime Fruit Salad recipe.
Try my Protein Mango Fluff recipe.
You'll need a high-speed blender, a freezer-proof container (with a lid), a spatula, and serving glasses.
Ingredients (Serves 4 - about 8 scoops, 2 scoops per serving):
Try my Plum Yogurt Muffins recipe.
Time: 1 hour 10 minutes (includes 1 hour freezing)
Alright, let's make a sorbet that's so easy you'll never buy store-bought again.
First, grab your blender. Add the frozen pitted cherries, honey, lemon juice, vanilla soy yogurt, and water.
Blend on high until smooth. This should take about 30-60 seconds. If the mixture is too thick, add another tablespoon of water. If it's too thin, add a few more frozen cherries.
Taste it. Need more honey? More lemon? Adjust now.
Transfer the mixture to a freezer-proof container. Spread it evenly with a spatula. Cover with a lid.
Freeze for 1 hour. Don't leave it longer - 1 hour gives you a scoopable sorbet. Longer freezing will make it rock hard.
After 1 hour, remove from the freezer. Let it sit at room temperature for 2-3 minutes to soften slightly.
Scoop into serving glasses. Use an ice cream scoop or a large spoon.
Garnish with fresh mint leaves.
Serve immediately. Enjoy while it's cold and scoopable.
Eat with a spoon. Savor the cherry bliss.
1| No frozen pitted cherries? Use frozen mixed berries, frozen mango, or frozen peaches.
2| No honey? Use maple syrup or agave nectar (vegan options).
3| No vanilla soy yogurt? Use any dairy-free vanilla yogurt (coconut, almond, oat).
4| No lemon juice? Use lime juice.
5| Add vanilla extract: 1 tsp for extra vanilla flavor.
6| Add almond extract: ¼ tsp for a cherry-almond combo.
7| Gluten free: This recipe is naturally gluten free. Check your yogurt label.
1| Berry bliss: Use a mix of frozen cherries, blueberries, and raspberries.
2| Mango bliss: Use frozen mango instead of cherries. Omit lemon juice, add lime juice.
3| Peach bliss: Use frozen peaches. Add a pinch of cinnamon.
4| Chocolate cherry: Add 1 tbsp cocoa powder and 1 tbsp additional honey.
5| Coconut cherry: Use coconut yogurt instead of soy yogurt. Add 2 tbsp shredded coconut.
6| Spicy cherry: Add a pinch of cayenne or cinnamon.
7| Adult version: Add 2 tbsp bourbon or rum before freezing (sorbet will be softer).
Try my Blueberry Chia Seed Pudding recipe.
1| Use frozen cherries, not fresh. Frozen fruit gives the sorbet its thick, scoopable texture without needing an ice cream maker. Fresh fruit will be too watery.
2| High-speed blender is best. A regular blender works, but you may need to stop and scrape down the sides. Add a little extra water if needed.
3| Taste before freezing. Adjust sweetness and tartness now. It's harder to adjust after freezing.
4| Don't over-freeze. 1 hour is the sweet spot. Longer freezing makes the sorbet rock hard. If that happens, let it sit at room temperature for 10-15 minutes before scooping.
5| Use a shallow container. A wider, shallower container freezes faster and more evenly than a deep one.
6| Garnish with mint. It adds a fresh pop of color and flavor. Optional but nice.
Try my Yogurt and Ricotta Berry Whip recipe.
1| Frozen cherries are cheaper than fresh. A bag costs a few dollars. Stock up when on sale.
2| Honey from the discount store. Store brand is fine. Maple syrup is more expensive.
3| Lemon juice from fresh lemons. One lemon costs pennies. Roll it on the counter before juicing.
4| Vanilla soy yogurt in bulk. Buy a large tub. Use the rest for smoothies or breakfast.
5| Mint from a garden. One plant costs a few dollars. Endless fresh garnish.
6| Make a double batch. Twice the sorbet. Same amount of work. Freeze in two containers.
Try my High Protein Apple Salad recipe.
Freezer: Store in an airtight freezer-proof container for up to 2 months. The sorbet will become harder the longer it freezes.
To serve after longer freezing: Let the sorbet sit at room temperature for 10-15 minutes before scooping. It will soften to a scoopable consistency.
Do not refreeze after thawing. Once it melts, it won't refreeze with the same smooth texture.
Meal prep strategy: Make the sorbet. Freeze for 1 hour. Scoop into individual portions. Store portions in separate containers. Grab and enjoy anytime.
Do not microwave to soften. Microwaving will melt the sorbet unevenly. Let it sit at room temperature instead.
Look, I love a fancy ice cream as much as the next guy. But sometimes when it's hot outside and I want something sweet, refreshing, and actually healthy I make this Cherry Bliss Sorbet.
Four ingredients. Frozen cherries, honey, lemon juice, vanilla soy yogurt, and water. Blend. Freeze for one hour. Scoop. Garnish with mint.
No ice cream maker. No refined sugar. No dairy. No weird ingredients.
Just pure, sweet, tart, creamy cherry goodness.
Make it for a summer dessert. Make it for a party. Make it for your kids. Make it for yourself when you want something sweet but don't want to feel guilty.
However you serve it, you're getting a sorbet that's anything but boring.
Now go blend some cherries.
~ Danny Davis
P.S. If you try the chocolate cherry version, let me know. That's my go-to upgrade. Cocoa powder and a little extra honey. Tastes like a cherry chocolate bar in sorbet form.
Cherry sorbet with honey, lemon, and vanilla soy yogurt. No ice cream maker. Dairy free. Vegan. 1 hour. Serves 4.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Approximate Glycemic Index (GI): 45–50 (low to medium)
Approximate Glycemic Load (GL) per serving: 12–14 (medium)
Note: This recipe has moderate carbohydrate content (28g per serving) with 3-4g of fiber from cherries and mint, resulting in approximately 24-25g of net carbs. The main carb sources are cherries (low to medium GI, depending on variety and processing), honey (medium GI), and vanilla soy yogurt (small amount of natural sugar). The fiber from cherries helps lower the glycemic response. Freezing fruit can slightly increase the glycemic index due to cell wall breakdown, but the difference is minimal. For a lower GL version, reduce honey to 1 tablespoon, use a sugar-free sweetener, or use more lemon juice to increase tartness and reduce sweetness. For context, pure glucose has a GI of 100.
