{recipe} Urban U-Pick Sour Cherry Sorbet

I had the amazing opportunity to pick sour cherries last week at Liz’s {FSC contributor} childhood house.  Her parents have a large sour cherry tree, full to the brim with red cherries that are just waiting for eager hands to pluck them down.

My kids and I met up with Liz on Thursday, then picked and picked and picked.  My son was on a ladder {or in the tree}, my daughter was on my shoulders, and together we picked a few bowls full of these bright red beauties.

I had never picked cherries before, and have never even thought about cooking with them until that moment. I rushed home, pitted them, and quickly searched for delicious ideas.

Since it was a hot day, I decided that a cool treat would be priority number one.  We are dairy free in our home, so ice cream was out, but I knew one thing I could easily make.

Sour Cherry Sorbet

Recipe: Sour Cherry Sorbet

Ingredients

  • 2 lbs sour cherries, pitted
  • 1 teaspoon balsamic vinegar
  • 5 tablespoon sugar *
  • 2/3 cup warm water

{*note: this is a slightly tart, slightly sweet sorbet. If you are looking for a real sweet dessert, bump up the sugar}

Methods

  1. Place the cherries in a food processor or blender and puree.
  2. If there are still large pieces of cherry skin in your puree, you can pass the puree through a fine strainer.  {I left the small skin pieces in mine because I didn’t want to bother with attempting to strain it, and I didn’t mind them in my sorbet. But, strain if you want a smooth sorbet.}
  3. Add the balsamic vinegar to the puree.
  4. Combine the sugar and the warm water. Stir until the sugar has fully dissolved, then add to the puree.
  5. Place the mixture in the fridge until it has chilled completely.
  6. Once chilled, pour this mixture into the bowl of an ice cream maker and let it run until the mixture has thickened to your desire.  Then serve and eat.
    1. If you do not have an ice cream maker: Pour the mixture into a baking pan and place the pan in your freezer.  Freezing time will vary based on your freezer, but probably best to leave it 4-6 hrs, or overnight.  For best results when serving up a dish from the pan, drag a spoon across the pan, do not dig the spoon down into the pan.
  7. Store the sorbet in sealed containers in the freezer.

*TIP: An easy and fun serving idea is to store the sorbet in small sized (4 ounce) canning jars with lids. Place the jars in the freezer. When dessert time rolls around, pass out the jars and spoons. No need to scoop! I did this and am loving it!

Here are a few other recipe ideas using sour cherries that I have on my “must-try” list:

Sour Cherry Pistachio Crisp – Martha Stewart

Sour Cherry Slab Pie  – Smitten Kitchen

Sour Cherry Streusel Pie

Sour Cherry Sauce {drizzled over waffles and pancakes}

Cherry Infused Vinegar {for making salad dressing} – From Scratch Club

Sour Cherry Jam – Food In Jars

Cherry Lemonade – Eating Clean Recipes

Sour Cherry Sangria – Bringing It Home

9 Comments Add yours

  1. Heather F. says:

    Um, this looks awesome! Can’t wait to make it for my family!

    1. Becky says:

      Heather, do you have cherry tree’s at your house??

  2. ginamodschooler says:

    Perfect timing! I plan to go pick some Morello cherries (black sours) this week, and I *love* the single serving in a tiny jar idea!

    1. Becky says:

      I seriously am loving the single serve too. It is fantastic. Have you made anything with the cherries you picked yet? DO TELL!!!:)

    1. Becky says:

      thanks. what did you end up making with your cherry stash, Besty?

  3. fitness2gether says:

    What a refreshing looking treat…..I have to try it!

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