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Cherry sorbet with cherry sauce

Angela Clutton

A take on a 1970s recipe, inspired by Jane Grigson

Recipe Meta


Prep 30 mins + freezing




Makes 500ml




For the sorbet

  • 100g caster sugar
  • 1 lemon
  • 1 bay leaf
  • 600g fresh cherries
  • 75ml kirsch cherry liqueur
  • Vanilla extract

For the sauce

  • 250g fresh cherries
  • 75g caster sugar
  • 50ml kirsch cherry liqueur

To serve

  • Mint or basil leaves
  • Whipped cream
  • Dark chocolate


To make the sorbet, put the sugar into a small saucepan with the peel from half the lemon and 100ml water. Add the bay leaf. Heat until the sugar dissolves, then set aside to let the flavours infuse while you remove the stones from the cherries.

Remove the lemon peel and bay leaf from the syrup. Blitz the syrup and pitted cherries in a blender until smooth, adding 1 tsp of lemon juice, the kirsch and a few drops of vanilla extract. Churn according to your ice cream maker’s instructions, transfer to a container and freeze.

For the cherry sauce, remove the stones from the cherries. Heat the sugar and 150ml water in a medium saucepan, add the cherries and cook over a high heat until collapsed. Press the cherries through a sieve to create a sauce. If it needs thickening, return the sauce to the heat to reduce a little. Chill until needed.

Serve scoops of sorbet with a drizzle of sauce and a couple of herb leaves, with whipped cream and grated chocolate as optional extras.

Image: Regula Ysewijn

A walk through the reign

This recipe is from a Jubilee-inspired exploration of seven decades of British cookery. Read the stories behind the recipes in Angela’s blog

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