Back in high school, I worked at a Winn-Dixie as a cashier. I learned a lot of important life lessons while I was a cashier. When hosting a crawfish boil, one must buy at least 2 cases of beer with the vegetables you are about to boil. When one has a baby, a bottle of wine is a necessity when you have a cart full of baby food. Then, there were people who brought new foods to my attention, especially produce. I learned about prices of produce too…bananas were dirt cheap and cherries were ridiculously expensive. I often wondered what was SO special about fresh cherries when you could buy a jar of maraschinos for $2 or something.
Now, don’t judge me. When I was younger, cherries to me were simply the top of a sundae. Sure, I enjoyed plenty of fresh fruits, but cherries weren’t one of those when I was a kid. And I completely understand why…being 1 of 4 kids, I’m sure buying cherries for a family of 6 would be ridiculously expensive.
I didn’t get to try fresh cherries until a few years ago. I happened upon them in the grocery store, and when I saw that they were $2.99/lb., I figured it was definitely time to try these. I bit into one and immediately hurt my tooth. Wait a second…these things have PITS?? (Remember…my experience with cherries were jarred maraschinos. ) No worries though…there was no dentist needed after that mistake. I’m glad I tried them, though, because I was completely in love with these little treats. Whenever they’re in season now, I easily go through a bag of these in a couple of days. With the weather being so crazy hot lately though, I wanted to make a frozen dessert with these. I thought about ice cream, but if I made something like Cherry Garcia, my diet would be fairly screwed. There’s no portion control when it comes to Cherry Garcia ice cream, y’all. I just can’t do it, so I don’t even buy it. So, I searched for a sorbet and found this recipe. What I love about sorbets is that they’re very quick. When you want a frozen dessert in a pinch, go for a sorbet! It tastes absolutely refreshing and light, which is really perfect when you have 100 degree heat outside.
Bing Cherry Sorbet
Source: mildly adapted from Cooking Light
- 1 cup sugar
- 2/3 cup water
- 4 cups pitted fresh Bing cherries (about 1 1/3 pounds)
- 3 tablespoons brandy
- 2 tablespoons fresh lime juice
- Mix 1 cup of sugar and 2/3 cup of water in a 2-cup measuring glass. Microwave the mixture for 2 minutes, and allow the syrup to completely cool before continuing with the recipe.
- Then, add the sugar syrup, cherries, brandy and lime juice to a blender and puree for about 1 minute, until the mixture is smooth. Churn the sorbet in an ice cream maker, according to the manufacturer’s instructions. Add the sorbet to a freezer-safe container, cover and freeze for 4 hours (or overnight), until firm. Enjoy!