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Ninja Creami Cherry Sherbet

Ninja Creami cherry sherbet made with fresh cherries for a vibrant ruby-red, bright sweet-tart flavor. Blend smooth, strain if desired for a silkier texture, then freeze and process into scoopable soft-serve style sherbet.
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Prep Time 10 minutes
Freezing 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Cherry sherbet base
  • 1.5 cup fresh or frozen cherries, pitted Use fresh or frozen; thaw frozen cherries first for easier blending.
  • 0.75 cup whole milk Add a splash during re-spin if the texture is too firm.
  • 0.25 cup granulated sugar Adjust sweetness only if you taste after straining.
  • 1 tbsp lemon juice Brightens the cherry flavor and helps balance sweetness.
  • 0.25 tsp vanilla extract
  • 0.25 tsp almond extract Optional but highly recommended for classic cherry flavor.
  • 0.125 tsp salt A pinch to sharpen the flavors.

Equipment

  • 1 Ninja Creami

Method
 

Blend the base
  1. 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 bits.
  2. Strain the mixture through a fine mesh sieve to remove cherry skins if desired, then discard the skins and return the liquid to the blender or a pitcher.
Freeze and process
  1. Pour the strained cherry mixture into the Ninja Creami pint container, cover, and freeze for 24 hours until solid.
  2. Process the frozen pint on the Sorbet or Lite Ice Cream setting to churn it into sherbet.
  3. If it needs a creamier texture, re-spin with 1 tablespoon milk (or up to what’s needed) until smooth and scoopable.

Notes

For the smoothest sherbet, blend until truly uniform and strain if you dislike cherry skins. Store covered in the freezer up to 1 week; for best scoopability, let the pint sit 5 minutes at room temperature before serving. Freezing leftovers is fine, and you can re-spin again with a small splash of milk if the texture hardens. Dairy swap: use lactose-free whole milk or a whole-milk alternative with similar fat content for a closer texture.