As I told you the other day, we have some friends who have too many cherry trees on their land and therefore have more buckets of super-ripe sour cherries than they know what to do with.
We're happy to relieve them of some of their burden.

After getting a batch of Liqueur de Griottes started I was about to make Sour Cherry Gelato when 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!
And a perfect recipe to submit to this week's Weekend Herb Blogging.



Wandering Chopsticks, an enticing blog full of restaurant reviews and recipes, is our host this week. Head on over there this Monday for the entire WHB round-up. If you want more information about WHB's creator, Kalyn, have a look at her appetizing blog, Kalyn's Kitchen.

The cherries released juices that turned gorgeously, vibrantly pink. Mixed with a little sugar and some plain yogurt and churned in the ice cream maker, this is the striking result.



Look at that color!

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