Creamy and tart-sweet, this lovely pink dessert is delicious on its own or served alongside a wedge of chocolate cake. If you can find fresh sour cherries, by all means use them. Just pit them and follow the same process; or use thawed frozen cherries. You will need 2 cups (12 oz./375 g) either way.
Sour Cherry Frozen Yogurt
1 can (14.5 oz./455 g) pitted red tart cherries in water, drained
3/4 cup (5 1⁄4 oz./165 g) superfine sugar
3 Tbs. light corn syrup
Pinch of kosher salt
3 cups (24 oz./750 g) plain whole-milk yogurt
In a food processor, combine the cherries, sugar, corn syrup and salt and process to a fine puree, about 1 minute. Transfer to a bowl and stir in the yogurt.
Cover the bowl with plastic wrap and refrigerate until the yogurt mixture is very cold, about 1 hour.
Prepare an ice cream maker with at least a 1-qt (1-l) capacity according to the manufacturer’s directions. Remove the plastic wrap from the bowl, pour the yogurt mixture into the ice cream maker, and churn until the mixture reaches the consistency of thick whipped cream.
Transfer the frozen yogurt to a plastic freezer container, cover tightly and freeze until firm, at least 2 hours or up to 3 days. Makes about 1 quart (1 l).
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