Sour Cherry Sorbet + Boozy Cherries

Tart Cherries

I follow the Ann Arbor Farmers Market on Twitter, and when I saw that cherries were available at the Wednesday morning market, I made a significant detour on my way to work, arriving at the office with smoked fish and two kinds of cherries – tart and sweet – and no plan for what to do with them. That is, apart from eating them by the handful.

Two options presented themselves, both delicious and infused with and/or involving alcohol. First, Sour Cherry Lambic Sorbet using a recipe from Jeni of Jeni’s Splendid Ice Cream fame. Despite Shane’s giant beer stash (not BeerStache), we didn’t have a lambic on hand – and the New Glarus Cherry Stout was deemed too precious for ice cream. A Founder’s Cerise would have to suffice.

Take a couple of cups of sour cherries pitted, then blended til smooth. Combine with a cup of Cerise and a not so simple syrup, freeze in the ice cream maker, and stick in the freezer for a couple of hours. Serve to a half dozen friends who have just devoured ribs and are halfway through a pretty epic round of beer tasting.

Sour Cherry Sorbet

The rest? Well, let’s say that they’re destined for great things – and that I’ve finally found a use for the bottle of Crown Royal that we unearthed in my grandparents’ basement two Christmases ago, tucked far back on a shelf next to a box of cereal that expired in 1998.  The next 6 weeks are going to be torturous – but then oh the Manhattans I will drink!

Boozy Cherries in process

Boozy Cherries

Recipes:
Sour Cherry Cerise Sorbet from Jeni’s Splendid Ice Cream by way of Food & Wine – and now I really can’t wait to get her cookbook!
The Boozy Cherries recipe came from Put ’em Up!, a present from my fantastic friend Janet. I couldn’t find the recipe online anywhere, but it’s very similar to this one from our friends at Well Preserved.

0630 Summer Potluck

I brought my camera tonight because it seemed like it was going to be an evening worth photographing.  It was, but I was so busy eating brie with raspberry-chipotle sauce and chatting with friends that I just didn’t get around to it.  You’ll just have to imagine a living room set up in Susie’s front yard, bottles of wine and plates of summer grain salads, a small bouquet of flowers in the middle of a plaid wool blanket, and the deep intense red of what I’m calling Foragers’ Sorbet, made from back yard berries and mint that keeps creeping into our garden.

Foragers’ Sorbet
Adapted from The Houndstooth Gourmet

1 cup water
1 cup sugar
1 cup wild raspberries (or regular berries, of course, but wild is what we have on hand)
A handful of wild mint, rinsed and sliced into a chiffonade
Juice of one half lemon

In a medium saucepan, whisk together water and sugar until dissolved.  Add the raspberries, mint, and lemon juice and simmer for about 5 minutes, whisking and crushing the berries as you see fit.  Remove from heat and pour through cheesecloth or a fine mesh strainer, then chill for 30 minutes or until cooled completely.  I like to just set the strainer over a large glass measuring cup, pour the mixture through, and then set the whole thing in the fridge to continue to drip and chill.

Process in your ice cream maker for about 25 minutes, or until you can see it getting thick in the center.  Pour into a freezer-safe container and chill for a few hours before serving.  Recipe should yield 2 cups of incredibly flavorful and velvety sorbet.