I feel a bit sorry that sour cherry season is nearly over in this neck of the woods. East of the Rockies, sour cherry season may already be long gone. I’m sad because sour cherries are my most prized fruit find and I’m sure that their scarcity is partly why I treasure them so. That, and I’ve got one heck of a sour tooth. This recipe comes from Tim at Lottie & Doof who adapted it from David Lebovitz, so you know it’s gotta be good.
A couple weeks ago, I pitted close to 10 pounds of sour cherries but decided to use last year’s frozen stash for this recipe. It worked perfectly fine. I followed the recipe to a tee…except that I reduced the sugar from 3/4 cups to 1/2. The result was sweet and tangy and perfect. It tastes bright and summery and I’ll remember this recipe when I’m in the grips of winter and need a summer pick-me-up.
Like most homemade frozen yogurts, the texture is best the day it’s made: voluptuous and creamy. After a sit in the freezer, the texture becomes quite solid. Just let the yogurt sit out for a few minutes and run your ice cream scoop under the hot water faucet for a bit before digging in.
A well heated scoop will give a nice round ball of yum (see above). Or, you could just skip it and get something akin to crumbles. Cold, delicious, crumbles but not quite so pretty (see below).
elsewhere: Go top your weekend bowl of ice cream with a delicious hot fudge peanut butter sauce.It’s vegan too! Head over to Poppytalk for the recipe.
sour cherry frozen yogurt
This recipe can be adapted to any fruit: sweet cherries, strawberries, peaches, blackberries (seeds strained & removed) would all work really well, though with strawberries and blackberries I’d try a squeeze of lemon or lime juice or vanilla instead of almond extract.
(adapted from Lottie & Doof)
1 pound fresh or frozen sour cherries, stemmed and pitted
1/2 c sugar
1 c plain whole-milk yogurt
2 drops almond extract
Place cherries in a medium pot with the sugar. Cover and bring to a boil. Lower the heat and let simmer for 5 minutes, stirring frequently. Remove from heat and let cool to room temperature.
Puree the cherries and their liquid in a blender along with the yogurt and almond extract and process until smooth. Chill for at least 2 hours or overnight, then freeze in your ice cream maker. Serve immediately, or transfer to a lidded container and store in the freezer.