Cherry Sorbet

Recipe by Sue Hutchings

Makes: 1 litre
Prep: 10 mins + freezing
Cook: 8 mins


  • 200g granulated sugar
  • 300ml water
  • 600ml Cherry Good Original
  • Juice of 1/2 lemon
  • Freeze dried raspberry pieces, optional



  1. Place the sugar and water into a small saucepan. Stir over a medium heat until the sugar has dissolved.
  2. Bring to the boil then simmer for 5 mins. Pour into a bowl and allow to cool.
  3. Add the Cherry Good and lemon juice and mix well.
  4. Pour mixture into a freezer proof container. Cover and freeze for 3 hrs or until ice crystals start to form around the outside edge of the mixture.
  5. Pour into a blender and blend until the ice crystals have broken down.
  6. Return mixture to freezer proof container and freeze for about 3 hrs or until totally frozen
  7. To serve, remove from freezer 15 minutes before serving. Using an ice cream scoop or spoon, scoop into serving bowls as sprinkle with freeze dried raspberry pieces, if using.
Sorbet Cherry Good