So I've been on a bit of a frozen-yogurt and sorbet kick lately.
With temperatures at 109F, can you blame me? It's hard to think about eating anything that isn't cool and refreshing. And once I got started, there was no stopping me: I now have a couple of kinds of frozen yogurts and sorbets stocked up in the freezer and am constantly dreaming up new ways to whizz fruit with simple syrup.
This recipe is actually a spin off from the strawberry frozen yogurt that I made some time back. I had on hand a box of cherries that turned out too sour for consumption and I figured I could not really go wrong if I used David Lebovitz's recipe with cherries instead of strawberries.
The only thing I did differently was that I cooked the cherries with the sugar prior to adding them to the yogurt and also used far more sugar than the other recipe had asked for. I may have added a little too much sugar, but you can change that when you try this out for yourself - for you must: because this frozen yogurt was, in one word, awesome.
Cherry Frozen Yogurt
450g cherries, pitted
1/2 - 3/4 cup sugar (I used somewhere between 3/4 -1 cup sugar and it was just a tiny bit too sweet for my taste)
1 cup low-fat yogurt
1 tsp lemon juice
Add the cherries and sugar together in a small pan and cook over medium heat for approx. 10 mins. There's no need to add water because the sugar helps to release the cherry juices and helps soften them.
Once the cherries are cooked, remove from heat and cool before adding to the yogurt and lemon juice in a blender. Whizz everything together until well-combined. There will be lots of un-blended cherry bits that you can either leave in (if you like the texture) or strain the yogurt mixture if you'd prefer a smoother frozen yogurt.
Cover and cool the yogurt mixture in the refrigerator for 1 hour and then freeze according to the manufacturers' instructions on your ice cream maker.
If like me, you don't have an ice cream maker , cover and freeze for 1 hour. Remove from freezer and either use a fork to break up the frozen edges and mix everything up. Or whisk again (I used a hand blender this time to blend everything up and felt I had a creamier texture this way).
Repeat this process 2 more times and then finally freeze for 4-5 hours before digging right in.