White Cherry, Honey, Yogurt Sorbet

I went to my favorite Latin American market and was enamored with the gorgeous white cherries they had.

I tucked my two bags away in the crisper where they were forgotten for a few days. When I remembered they were there, I got super excited.

It was outrageously hot. I needed something cold to eat. I needed sorbet. I had cherries on hand. Cherry sorbet it was!

Or….maybe I should call it “70’s Shag Carpet Sorbet”? What do you think of that amazing color?

Can I even call this sorbet if I’ve added yogurt to it? It’s not ice cream or frozen yogurt exactly…but it’s pretty darn refreshing.

Yes, it may take a few spoonfuls to get past the color. What can I say? It reminded me a lot of the Aprium Sherbet I made last summer.

Now maybe I should have just added the lemon juice and honey and left it at that. But I couldn’t. I kept thinking how much we love Greek yogurt and honey and fruit together. And wouldn’t it be a great combo. Yes, sir.

The only problem was the I hadn’t anticipated the color becoming progressively darker and more like aforementioned 70’s shag carpet. Bleh. Would anyone actually eat this?

Yep. We did. We ate some. We got past the color. (Excuse me, I just had another spoonful.)

Things to keep in mind–

Cherries are a low-acid fruit, so they require a little lemon juice for extra flavor. Also, you have to taste them for sweetness. Most cherries sold now are pretty sweet. Adjust the recipe accordingly. If you don’t like honey, use agave nectar or sugar. If you don’t like yogurt, leave it out or add cream or milk, or half-and-half, or even water. You just want to have enough volume to fill your ice cream maker. (For my Cuisinart ice cream maker, I just make sure I have a good 5-5 1/2 cups of liquid so it freezes properly.)

White Cherry-Honey Yogurt Sorbet

original recipe


6 cups white cherries (to make 3 1/2 cups puree)
1 cup Greek yogurt (I used fat-free, but whole would have been better)
1/2 cup honey
juice of 1-2 lemons (depending on how tart you want it)


Pit the cherries.

Place the cherries in a blender or food processor. Puree until smooth.  Strain the puree through a fine mesh sieve set above a large bowl.  Measure out 3 1/2 cups. (Mine came to 3 1/2 cups exactly.)  In another large bowl, whisk together the Greek yogurt, honey, and lemon juice.

Chill the puree until very cold–about 2 hours.

Freeze puree in an ice cream maker according to manufacturer directions. Alternatively, freeze puree in a large freezer-proof container and whisk every 30 minutes for several hours, until the puree starts to set. Let the sorbet harden for a few hours in the freezer before serving.

Makes 1 1/2 quarts. Keeps for about a week.

How-To Pictures:

Puree cherries in a high-speed blender
Strain puree through a fine mesh sieve.
Measure out 3 1/2 cups of strained puree.
In a separate, large bowl whisk honey and Greek yogurt.
Chill the sorbet base until very cold and freeze in an ice cream maker.

Learn how to pit cherries without a cherry pitter.

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  1. LOL, when I first saw the pureed cherries, I thought it was peanut butter. Who knew?

    Anyway, those cherries look so yummy. Great photos and sorbet!

  2. Definitely a good eye on those photos.

    Sadly I dont have an ice cream maker. It was allegedly purchased for us off our wedding registry (three years ago) but we never received one. Every summer I sadly long to have one but never buy one cause we’re out of kitchen space.

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