E-Mail 'Sour Cherry Frozen Yogurt' To A Friend

* Required Field






Separate multiple entries with a comma. Maximum 5 entries.



Separate multiple entries with a comma. Maximum 5 entries.


E-Mail Image Verification

Loading ... Loading ...

21 comments to “Sour Cherry Frozen Yogurt”

  1. I have four quarts of MI tart cherries in the freezer. Every year I worry until I have some socked away in the freezer. Am I smart or compulsive?

    The no-cook Artichoke-Fennel Pasta from Gourmet was good – especially if you love fresh fennel like I do.

  2. I have some sour cherries stashed away for a rainy day :) I made peach ice cream from The Perfect Scoop this weekend and it is tremendously good. Go check it out.

  3. Jennifer- You are smart. Glad to hear that the pasta was good. I’ll give it a try.
    Whitney- Seems like you are enjoying the ice cream maker! told you!

  4. Wow. Just look at that color! This looks fabulous.

  5. I love, love, love, sour cherries. But I can never find any in the local stores here in Southwestern PA or at any of the farmers markets. My aunt, who lives in Ithaca, NY, makes cherry jam with them. And it is my all time favorite spread on toast. She adds just a little almond extract to her jam and it is soooo goooood!!! Tim, I can only imagine how wonderful your frozen yogurt must taste….I guess I’ll just have to hope I’ll taste it in my dreams tonight!

  6. Oh dear, I did not freeze any. And now they’re gone. That frozen yogurt looks super!

  7. Oh, this looks so, so good. I have my own frozen cherry dessert that I make a lot in the summer–basically just dumping some frozen cherries in the food processor with some cocoa powder and chocolate chips. It turns into this deliciously creamy cross between ice cream and sorbet. The sour cherries make your recipe sound even better.

  8. Hi fellow chicagoan-er (is that right??!). Caroline @ Whipped recommended your blog as another Chicago reader. Love your pics – I’m inspired to one day buy a nice camera but haven’t done so yet…..

    And sadly, I didn’t freeze any cherries – my freezer is a stupid side-by-side and was crammed full of other stuff. But there’s definitely room now, and i’m filling it with blueberries!

  9. I had the same problem…they totally passed me by! All I did was pickle and few and then the season was over.

  10. I just enjoyed a popsicle made from sour cherry jam mixed with yogurt. Similar taste, for those of us still waiting for the ice cream maker fairy to arrive.

  11. I’m having a formal party tomorrow and I’m making a variant of this right now with blackberries for it. Thanks, your food always looks so lovely and is very inspiring!

  12. Thanks, Josh. I hope the party is a success!

  13. Have you tried this with the strained yogurt as David Lebovitz does? Curious if the flavor is different.
    Alas, no sour cherries in TX. Had to buy canned as I couldn’t even find frozen ones.

  14. Love the colour of the frozen yoghurt. Can’t stop staring at my screen.

  15. OK, I made this, but did amend a bit. I doubled the yogurt, and added 8oz of cream cheese to make a cherry cheesecake version… OH MY… next step will be to add graham crackers…

    and a said note… how could anyone do this? http://www.oregonlive.com/news/index.ssf/2009/08/tart_cherry_glut_brings_low_pr.html

  16. Oh that looks good! Wish we had more cherries around.

  17. The color on this is gorgeous. Sour desserts are delicious, there aren’t enough of ’em. I bet this puts lemon chills to shame!

  18. Will this work if I don’t have an ice cream maker (i.e. can I just use the regular freezer for longer)?

  19. LKP-It will not be the same to just freeze it, part of what the ice cream maker does is incorporate air. By freezing I you will just end up with a yogurt ice cube. Saveur recently posted alternative methods for ice cream making, which might be helpful: http://www.saveur.com/article/Kitchen/Ice-Cream-Unplugged

  20. thank for the link. i think i will try out the ice cream in a ziploc bag option!

  21. I know this post is a few years old, but it’s definitely a good one. Just followed this recipe with some sour cherries out here in California, and I’m very happy with the results. The flavor reminds me of a cobbler, and the results are creamier than I was expecting. Thanks!

What do you think?