I have to warn you, these next couple weeks are going to be full of mostly frozen and highly refreshing recipes.
You see, it’s been insanely hot here in Seattle, lately (90+ degrees…try to keep in mind that most buildings do not have air conditioning here and it’s kind of the worst), and icy concoctions are all that’s on my mind. Plus, I’m going to Florida on Wednesday to go on a Caribbean cruise with my family for a week…so, I’m kinda already in the tropical mindset, ya know?
But yes, we’re starting with a cold and creamy cherry recipe, just like I promised. I’m pretty obsessed with the combination of cherry and chocolate. It’s just a classic flavor combo that my taste buds go for, so it’s really no surprise that I’m at it again.
I’ve been blabbering on about my obsession with cherries right now, and how I can’t stop eating them. In fact, I was at a party on Saturday night that had a table full of fresh cherries and spiced pistachios, and I finally had to pull myself away after downing a good dozen cherries and a large handful of pistachios. I think I have a problem.
Buuuuut…this sorbet has got to be the most refreshing way I’ve found to enjoy this lovely fruit, yet. It’s completely dairy and egg-free, and 100% vegan as long as you’re using vegan chocolate chips. It’s a little bit icy, but melts into pure creaminess in your mouth. Plus, it packs a bit of decadence from the mini chocolate chips. I have visions of sandwiching it between two brownies or two super chocolatey cookies, for added richness, but can’t bring myself to turn on the oven!
I like using the mini chips in this because a) I think they’re adorable and love anything in mini form, but b) I think the smaller pieces are better texture-wise in a sorbet. Some finely chopped or shaved chocolate would be awesome, too!
Yield: about 4 cups
- 4 cups fresh, pitted cherries (I used mostly Bing with a bit of Rainier)
- 1/4 cup granulated sugar
- 1 cup water
- 1 tbsp pure vanilla extract
- 1/2 cup mini chocolate chips (make sure you're using vegan chips if you want this to be vegan!)
- In a blender or food processor, combine all of the ingredients, except the chocolate. Blend until smooth. If you want, strain through a fine mesh sieve, pressing the solids to extract as much liquid as possible. Discard solids
- Pour the mixture into your ice cream maker and process for about 30 to 35 minutes, until the consistency is like a thick slushie (or according to your manufacturers' directions). In the last couple minutes, add in the chocolate chips.
- Transfer to an airtight container, and freeze until solid. (You'll want to let the sorbet sit on the counter for 5-15 minutes proper to serving to make scooping easier.)
recipe slightly adapted from here