Cherry Limeade Sherbet

This cherry limeade sherbet treat was created in an attempt to replicate the flavor from Braum's Ice Cream. The result is quite tart and light.
By / Photography By E. S. Bruhmann | June 01, 2016


• Put cherries and sugar in a small saucepan, bring to a boil. When cherries are soft, scoop them out with a slotted spoon and put them in a blender or food processor. Allow the juice to gently boil until it becomes syrupy, about 10 minutes. Allow to cool enough you can put your finger in it. Pour the syrup over the cherries. Add remaining ingredients and pulse a few times to mix. I like the cherries to stand out, so I leave mine a little chunky. But you can purée as smoothly as you like.

• Chill the mixture for at least an hour. Pour into your ice cream maker and process per directions. Or, you can put the mixture into popsicle molds and freeze. (I use 6-ounce yogurt cups.) Or, place in wide freezer container, and place in freezer. Stir the mixture with a fork about every 10–15 minutes, until it starts to look like ice cream. Cover and leave in freezer until ready to serve.

About this recipe

As you all know, I grew up in Oklahoma — the home of Braum’s Ice Cream. Braum’s is based in the middle of the state, and they have a company rule that drivers have to be able to make their deliveries and get home the same day. That’s great for the drivers and their families, but for an expat like me it means the closest Braum’s to me is in Springfield, MO. A bit far for a cone of my favorite flavor, Cherry-Limeade Sherbet.

Since I can’t get my favorite summery treat here locally (even though the way-too-close-to-my-house-for-waistline-security Comfy Cow has some mighty fine seasonal flavors) I decided to try and make my own. I haven’t mastered the Braum’s recipe, but what I came up with is pretty darn fine, if I do so say myself.

I get sour cherries from the Bardstown Road Farmers’ Market during their way-too-short season and freeze them. You can use fresh sweet cherries, or store-bought frozen cherries (sweet or sour). The sweeter the cherries, the less sugar you’ll need. This is quite tart and light — J.D. Country Milk’s buttermilk is perfect with its tang, and the tiny splash of cream really smooths it all together.

Bonus Frozen Treat

For a super quick, delicious “soft serve”: Cut a frozen banana into chunks and put in the blender with a splash of chocolate milk (Again, J.D.’s to the rescue to make it local!) Add a spoonful of peanut butter if you like. Voila!!! A fast and pretty healthy treat — but be careful with eating/drinking it. For some reason, I find I get the most intense ice cream headaches when I consume this particular combo. But, they so worth it!

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  • 3 cups pitted cherries — sweet, sour or a mix, fresh or frozen
  • ¼–¾ cup sugar, depending on how sweet your cherries are. I like mine really tart, so I use sour cherries and about ⅓ cup sugar.
  • 6 ounces frozen limeade concentrate — allow it to thaw but keep it cold.
  • 1½ cups buttermilk
  • 1 tablespoon cream (optional)
  • Optional: 1 teaspoon cherry liqueur, vodka or white wine — this tiny amount helps keep it from freezing really hard.
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