You Tart!

Oh hey. It’s been like a month. I promised things were going to change, didn’t I?

…Well, they’re not. At least not in the way I promised. See, I just don’t have the energy, or honestly, the interest to be as hardcore into blogging as I was a year ago. Priorities change. So instead of stressing myself out over (and just plain forgetting) all the neato stuff I was going to do (which other bloggers are doing better anyway) I decided to think about what it was that I missed about blogging. And I do miss a lot! I decided that I missed sharing things when they went 100% right, and that I missed making up cupcakes. The latter will be addressed in one of the, uh, at least two other entries planned for this month. The former, however, is right below this sentence!

Not actually cherries :O

A couple of weeks ago I was flopped on the couch, positively melting, as Z and I discussed potential sorbet flavors. We had overdosed on mango while watching the last few episodes of LOST, and that had been my go-to flavor for some time. I was probably flipping through The Perfect Scoop when I thought of cherries. But not just any cherries.

so pretty
No artificial coloring. NONE.

I wanted to make sour cherry sorbet. But that wasn’t quite enough. I wanted lime, too. Lots of tart, acidic lime with the sour red cherries. I noted the idea both mentally and literally, knowing that sour cherries were not far off and all I had to do was wait (and sweep the Green Market vigilantly once in a while).

starting to melt
By the way, those aren't cherry stems. They're basil stems.

I imagined a gorgeous, bright red color and a puckery sour flavor, and the cherries I picked up delivered. They were actually darker in color than other sour cherries, but were a bit cheaper, and make an equally sexy crimson sorbet.

But wait! There’s more…

What else tastes a bit like cherries and sourness? And liquor? That’s right – an amaretto sour. I’m happy to report that this sorbet is awesome when topped with a nice dose of amaretto.

I call it the Frigid Amaretto Tart.

Sour Cherry Lime Sorbet

  1. 1 lb. sour cherries, washed & pitted
  2. 3/4 cup sugar
  3. Juice of 6 limes
  4. 1 cup water
  5. 1 Tbsp vodka

Mix together the cherries and sugar in a medium saucepan and bring to a boil, covered, then simmer for 5 minutes, until the cherries are soft and juicy (they’ll taste like cherry pie filling). Allow to cool fully, then place in a blender and add the rest of the ingredients. Puree thoroughly and strain to remove the bits of cherry skin. Churn in an ice cream maker or by hand and freeze until firm and scoopable.

This flavor combination would also make excellent ice pops; just omit the vodka and freeze in molds. You could also make a Mixed Up Frigid Amaretto Tart by combining the sorbet and amaretto in the blender.


  1. I can’t decide if this is more adorable or genius, I think it must be adorably genius :) The scoops and using the basil stems worked so well, it’s so cute!

  2. That frigid amaretto tart looks so enticing, especially given the recent freakishly hot weather!! I have yet to see or taste a sour cherry one day, but one day, I will, hopefully.

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