So after completely overwhelming myself and my household with sour cherry pie, when my housemate's CSA left us with another quart of sour cherries, I decided to try something different. Something that, preferably, didn't involve an oven.
Like this sour cherry sorbet recipe from Cafe Fernando.
It's very simple (after you've pitted the cherries): a simple syrup, a little lemon, and sour cherry juice.
Skim off the solids, make sure everything's cold, and dump it in the ice cream maker. And then freeze it. The only problem was that we ate it all so fast. And it was evening, so you can't see the marvelous color of the final product. Maybe I'll make another batch and try to eat it during the daylight.
Now, is there more of this in the freezer, I hope?
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