Cherry Lime Rickey Sorbet

Do you ever get an idea in your mind for a recipe and think this is genius?! ”It is going to work so well, I can’t wait to try it out!“

Then you do. . . and it fails completely.

This totally happened to me this weekend, and I was so upset about it, hubs couldn’t even get me to have an alternate dessert.

It all started because I couldn’t find the right soda – I was in search of lemon-lime soda in a bottle. Not sprite. Not 7-up. But fancy lemon-lime soda. Five stores later and nothing, plenty of ginger beers and ales in a bottle, no lemon-lime. So I settled for the ginger ale, hoping it wouldn’t be too spicy.

Boy was I wrong, I barely took one sip before I needed it out of my sight. I don’t know if it was the spiciness of the ginger ale or the tartness from the limes in my sorbet, but my hopes of creating a cherry lime rickey float flew out the window.

Hello failed float - even my photos wouldn't come out right!

Not to let a completely good sorbet go to waste, I’ll just share this as is. Lets just picture us sitting in an old fashion soda shop sipping on a tall freshly made cherry lime rickey. Of course, I’m not talking about the type with gin in it, but the one made with lemon-lime soda and sweet cherry syrup topped with a couple of maraschino cherries! I’ve always had a soft spot for them and figured it would make a fun reinterpretation.

Cherry Lime Rickey Sorbet

5.0 from 1 reviews

Recipe type: Dessert, Sorbet, Fruit

Author: Susan Palmer

Serves: approx. 1 pint

My sorbet ended up pretty tart, I’m giving you the measurements that I used but depending on how you like your sorbets you may want to add an extra ¼ cup of sugar.

Ingredients

3 cups fresh sweet cherries, pitted
½ cup fresh lime juice (about 3 limes)
peel from 1 lime
¼ – ½ cup granulated white sugar

Instructions

In a small saucepan bring to boil the cherries, lime juice, peel and sugar.
Let cook 5-7 minutes until the sugar is dissolved and the cherries begin to just break down.
Remove the lime peel and let cool.
Puree in a blender or with an immersion blender. You may run the puree through a sieve to get rid of the cherry skins or continue on to the next step.
Churn in your ice cream maker for 15-20 minutes until frozen.
Place in a freezer safe container until completely set.
Serve with additional fresh cherries on the side.

This isn’t the last of the frozen treats either! Be sure to check back here on Friday July 20th when I do a big ice cream round up celebrating National Ice Cream month. I have some amazing recipes from members of the Food Bloggers Network!