Ever since I started working in and around food publishing in New York, I have read about the short sour cherry season and how important it is to keep one’s eyes peeled for them at farmers’ market, their presence more like a mirage in the summer heat than a reality. And so, every year, I dutifully look and buy, bringing them home with absolutely no idea what to do with them.
In the past, I’ve experimented with various cakes and compotes, but given this summer’s heat, I decided to try a recipe for sour cherry frozen yogurt. It required minimal time over a stove to heat the cherries once pitted, then chill and churn for a quick and deliciously tangy summer treat. Given that I inherited a bottle of agave syrup at work, something else that I had no idea how to use, I thought this would be an ideal opportunity to try it out. Proportions of agave are slightly less than that of sugar, so when you see the measurements for sugar, multiply by 2/3 for the correct amount of agave. I also added a little Greek yogurt, whose tang I thought would nicely complement that of the cherries, as well as temper the agave, which does have its own distinct flavor profile. It’s easy to tweak the final flavor to your liking before you churn, so make sure you taste along the way!
Sour Cherry Frozen Yogurt
- 1 pint of sour cherries
- 1/2 cup of agave syrup
- 1 cup of whole milk plain yogurt
- 1/2 cup Greek yogurt
Stem and pit the cherries. Place in a saucepan with the agave and bring to a simmer over medium heat (agave has a lower boiling point than sugar, so keep your eye on it) until the cherries are tender and cooked through. Remove from heat and let cool to room temperature.
Purée the cooled cherries and their liquid until almost smooth (I like to leave a few chunks). In a medium bowl, mix with the yogurt until fully combined, then chill in the refrigerator for at least two hours. Freeze in your ice cream maker according to manufacturer’s directions.
Recipe adapted from David Lebovitz’s The Perfect Scoop.