Summer officially started last night at 11:09 p.m. with the summer solstice, completing the longest day of the year. It always strikes me as interesting to note that the first day of summer is actually the same day that the days begin to get shorter (until the winter solstice when they start to get longer again). Here in Connecticut, we welcomed summer with record-breaking high heat. The record (set at Bradley International Airport) was previously 96 degrees for today’s date, in 1955.
I always do something special for the changing of the seasons, as the solstices and equinoxes are holidays for me. With 97-plus degree heat, I wasn’t going to welcome summer with an elaborate dinner, however. I did welcome summer with cherry frozen yogurt, and it is amazing. Honestly, if you didn’t know it was yogurt, you’d think it was ice cream. The original recipe called for sour cherries, but all I could get my hands on were Bing cherries so I used those and reduced the sugar slightly. This was a great way to keep cool and welcome summer.
Bing Cherry Frozen Yogurt
- 1 lb. (about 3 C. with pits and stems) Bing cherries, pits and stems removed
- 1/2 C. sugar
- 1 C. whole milk plain yogurt (do not use light or non-fat)
- 1 tsp. almond extract
Put the cherries and sugar in a medium saucepan.
Cover and bring to a boil over medium heat.
Reduce heat and simmer, stirring, until cherries are tender and cooked through, five minutes.
Remove cherry mixture from heat and cool to room temperature.
Put the cooled cherry mixture, including any liquid, yogurt, and almond extract into a blender or food processor.
Puree until smooth, then refrigerate for two hours.
Freeze the mixture in an ice cream maker according to manufacturer’s instructions.
Store in an airtight container in the freezer.
Makes 3 cups (6 servings).
Source: The Perfect Scoop by David Lebovitz