At the supermarket yesterday, I saw a pack of twenty cherries on sale for £3.99. That’s 20p a cherry! Growing up in British Columbia, we ate delicious Okanagan produce all summer long – especially Bing cherries, peaches and tomatoes. My grandmother’s cherry tree produced so much fruit she could scarcely keep up with it, and she dried bucketfuls of cherries each year.
Stopped at the Iranian grocers on the way home and picked up two kilos of cherries for £7 – a much more reasonable price. We scoffed half of them straightaway, after which I made this cherry sorbet. The recipe comes from David Liebowitz’s cookbook, The Perfect Scoop.
Cherry sorbet
(makes about 1 litre)
- 1 kg ripe cherries, washed and pitted
- 180g sugar
- 1 cup (250ml) water
- 1 tsp lemon juice
- 1 Tb kirsch or cherry brandy (optional)
- Place the cherries, sugar, water and lemon juice in a non-reactive pot over medium heat.
- Cook for about fifteen minutes, until the cherries are soft. Remove from heat and allow to cool.
- Add the kirsch or brandy if using, then purée the mixture until smooth.
- Chill thoroughly before churning in an ice cream machine.
Ten More Bites 
A lovely fresh recipe. I am buying Okanagan cherries at $5 a kilo from a fruit truck that delivers weekly to our Vancouver Island town, so I have lots to play with for recipes like this.
Feeling very envious…:-)