It is cherry season! They are in abundance! Our neighbor brought over a gallon bag of cherries the other day and the very next day, he and Mr. T. headed out to the orchard to pick some more. The farmer had already harvested and said that they could have what was left on the trees. There are a lot of trees out there....and it was a very warm day...they left with ladders, ice chests, buckets and water!
I remember fruit in bushel baskets...are you supposed to measure cherries by the bushel? That would be A LOT of cherries! The guys used an ice chest...one ice chest of cherries coming up! They had fun.
I was combing through all of my likely sources for various cherry recipes. When I saw the recipe for Cherry Ice, I figured it would be refreshing and a great treat after dinner. Mr. T even pitted a few gallon of cherries for me...bless him!
adapted from Martha Stewart, Living, May 2003
1/2 cup dry white wine
1/3 cup honey
2 Tablespoons freshly squeezed lemon juice
2 cups pitted cherries, fresh or frozen, plus whole ones for garnish
(I added about a tablespoon sugar along the way, during the taste test.)
In a medium bowl, whisk together wine, honey, and lemon juice until combined. Set aside.
Place cherries in a food processor; pulse until finely chopped. Transfer the cherries to the bowl with the liquid mixture. Stir until combined. Pour into a shallow metal pan and place in the freezer. Stir with a fork every 10 minutes until mixture is slushy and partially solidified, about 35 minutes. Spoon into serving cups; garnish with whole cherries.
A bowlful of cherries is always nice, too!