June 28, 2008

Think Pink - Sour Cherry Frozen Yogurt


This year's bounty of sour cherries were turned into some fantastic, colorful, sweet and savory concoctions.

First, I got a batch of Liqueur de Griottes started, then made several jars of Griotte Cherries with Bay Leaf and Sour Cherry Compote. Then, just as I was about to make a tub of Sour Cherry Gelato, I stumbled across a recipe for David Lebovitz's Strawberry Frozen Yogurt and decided to try the same thing with some of the sour cherries.

The result was amazing!

I cooked the griottes a bit first, then cooled them down before adding plain yogurt and churning in the ice cream maker. The cherries released juices that turned gorgeously, vibrantly pink. The flavor was both sweet and tangy...just perfect for summer.



Sour Cherry Frozen Yogurt
makes about 1 quart

1 pound sour cherries, washed and pitted
3/4 cup sugar
1 cup plain, whole milk yogurt
1 teaspoon lemon juice

Put the cherries in a heavy pan and cook over medium heat, stirring, until the cherries give up their juice.
Cool.
If you want a smooth texture, place the cherries in a blender or food processor, pulsing several times. (I left mine whole.)
Stir in the sugar and let sit, stirring occasionally, until the sugar has completely dissolved.
Stir in the lemon juice and the yogurt and make sure everything is well blended.
Place in the refrigerator for an hour then freeze in an ice cream maker according to its manufacturer's instructions.

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