I love cherry season! When fresh cherries show up at the grocery store that’s when I know we are full on into summer (not like the hot oven temperatures didn’t warn me already!). I like to keep them cold in the fridge so that I can pop in my mouth when I’m hot and need a quick cool down. A few ice cold cherries are just what I need in a wine spritzer or iced vodka drink to bring a fresh bite. But, my favorite thing to do with fresh cherries is to make a cherry sauce that can be used warm and spooned over ice cream, blitzed up in the blender with rum (plus a splash of seltzer water – yum yum) or over my morning cereal. Yes, cherries are a bit high-maintenance but worth it. I like to freeze a few pounds of them so that I can have them when they’re no longer in season. To freeze – stem and pit them then lay them out on a sheet pan in your freezer until fully frozen. Once they are frozen, you can put them into a zip-top freezer bags and stack them flat.
- 6 cups Fresh Cherries stemmed and pitted
- 2 cups granulated sugar
- cup ¼ corn starch
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 2 scoops Vanilla Ice Cream per serving
Combine all ingredients in a medium sauce pan and heat over medium high heat until the sugar and cornstarch have dissolved and the cherries have broken down slightly.
Serve immediately over vanilla ice cream. Any remaining sauce, once cooled, can be stored in an air-tight container in the refrigerator for several weeks.