The last week here in Southern California (with the exception of a few days) has been hot! When I say hot, I mean H.O.T! The girls and I were huddled in the house with half a dozen fans directed at us. Yes, sounds excessive but to us (California pansies) we are in no way prepared for 95 degree heat. Although my oldest daughter uses the heat as an excuse to eat ice cold popsicles.
Seems as though she's 'roughing' through the heat just fine.
When I, recently, read Ree's ( Pioneer Woman ) post about cherry sherbet, it sounded like the perfect fix to an utterly hot week. Plus I'm a sucker for cherries!
Who isn't, right??
Usually ice creams are more time consuming and tedious to make, sense they usually contain eggs. Ree's recipe is easy and delicious! If you choose to use fresh cherries (like I did) pitting the cherries will be the most time consuming step. I'm sure if you want to cut on time and use frozen the sherbet will turnout just as wonderful!
Dark Cherry Sherbet
Recipe Adapted from Pioneer Woman
3 cups fresh or frozen cherries, pitted
1 cup sugar
1 1/2 cup whole milk
1 tablespoon heavy cream
1 tablespoon cherry alcohol (kirsch)
1 lemon, juiced
Add cherries to a saucepan with sugar. Bring to a slow boil and cook until cherries are softened and the liquid is syrupy. Cool to room temperature.
Add cherries and cherry juice to a blender and blend until smooth. Add milk, cream, kirsch, and lemon juice and blend quickly. If you like pulp then directly freeze according to ice cream maskers instructions. If you prefer it smooth pass the cherry mixture through a sieve and discard the solids before pouring into the ice cream maker.
Transfer to an airtight container and freeze for at least 24 hours before serving.