2 hours 15 minutes
2 hours 35 minutes
Sonic's Cherry Limeade is my go-to summer road trip drink, and this sorbet is my love letter to it. The standard lime and cherry has been given a boost with the addition of lavender syrup that I purchased from a local farmer's market, but you can use any kind of simple syrup you'd like. This one was made with white sugar and water cooked and steeped with lavender flowers, but honey and water, or maple syrup and water will also work. It's tart and bright, deeply cherry-flavored, and is a great dessert to make when it's too hot to turn on the stove or oven. Don't let the prep and cook time scare you off-this recipe is more chilling and freezing than anything else, and is a quick process outside of that if you have an ice cream maker! —Jessica Romanowski
sweet cherries, pitted, divided
store-bought limeade, divided
lime, zest and juice
In a food processor or blender, puree half the cherries with 1/4 cup (or 2 ounces) limeade and the zest and juice of one lime. Transfer to a container with a lid. Add lavender syrup and limeade and stir until combined. Chill, covered for 2 hours or overnight.
Using your frozen ice cream maker, add the cherry limeade mix and spin until thick about 25-30 minutes.
Add the pitted cherries to the ice cream maker then spin for 5 additional minutes, until there is no liquid pooled at the bottom of the machine.
Transfer the sorbet to a freezer-safe container, cover, and freeze for 4 hours, stirring it twice and packing back down each time. Store, covered, in the freezer with a piece of parchment on the surface and enjoy for up to 1 month.
See what other Food52ers are saying.