One of the first things I made with our cherry haul was sorbet. Easy as (cherry?) pie.
Cool, refreshing, amazing flavor. Blended just enough to achieve a creamy consistency, with small cherry pieces dotted throughout…
Then we poured champagne over it, like a pretty pink ice cream float.
Wow. I can tell you one thing, that kind of float will be happening more around here.
I can tell you a second thing, you should definitely be making these, as soon as you possibly can.
The arrival of my July issue of Cooking Light is impeccably timed, as they have a great roundup of cherry recipes. To see this one, please visit them here – cherry sorbet.
Really, easy as pie.
CHEERS, Happy Monday!