In the food processor, frozen cherries make a wonderful sorbet.

1 cup sugar
1 cup cold water
1 Tbsp lemon juice
1/2 tsp almond extract
1 lb (about 4 cups) individually quick frozen sweet cherries, technique follows

1. In a mixing bowl, whisk the sugar, water, lemon juice and almond extract until most of the sugar is dissolved — the sugar will not dissolve completely. Put the mixing bowl with the syrup in the freezer for an hour.

2. If you have a grater attachment for your food processor, push the frozen cherries through. Otherwise, you will have to patiently pulse the blade many times until the cherries are chopped into bits.

3. As soon as the frozen cherries are grated, whisk them into the chilled syrup. Serve the sorbet semi-soft right away, or transfer the slushy sorbet to a sealed container and keep in the freezer until set, about one hour.

Makes approximately 6 servings

Adapted from Greg Atkinson on behalf of Northwest Cherries

How to Individually Quick Freeze Cherries

The secret to perfect frozen cherries is to pit them and allow them to freeze solid without touching one another. Line a baking sheet with parchment paper. Snap the stem off each cherry and use a cherry pitter or an olive stoner to remove the pit. Then place each pitted cherry on the parchment-lined sheet pan. Don’t let the cherries touch.

Freeze the cherries on the baking sheet for several hours, or until they are frozen through, then transfer the frozen berries to self-sealing food storage bags or small airtight containers and seal before returning to the freezer. Use the frozen cherries to make sorbet, puree them in smoothies or use them to garnish cocktails. They are also quite good individually dipped in melted dark chocolate which hardens almost instantly on the frozen fruit.

Photo
Sweetheart cherries arrive late in summer. Heart shaped, firm and bright red, sweetheart cherries are faintly tangy with a sweet flavor.
Courtesy of Northwest Cherries