Heat here in the Midwest is a sticky, unrelenting thing. It hangs heavy in the air and clings to you. It leaves you feeling muddled and slow, thick as the air around you. On some days, by early afternoon, it is hard to string together sentences. You are reduced to a hot, sticky puddle of yourself. Kind of like today.
So I'll just say this. I am glad, so glad, that I churned out this batch of sour cherry frozen yogurt a few days ago (a rare moment of foresight on my part). A few spoons (or more!) snuck from the freezer at midday--clean, bright, and cold sliding down your throat--are utterly restorative. And best of all, the taste vividly recalls forkfuls of leftover sour cherry pie, eaten cold from the fridge for breakfast (an indulgent breakfast of the best kind, if you ask me).
And even if this finds you already a hot, sticky, muddled mess, not to worry. This frozen yogurt only calls for three ingredients, really--sour cherries, sugar, and yogurt. And the cherries, once pitted, need only a scant few minutes' cooking, just until they yield. Then, all you have to do is blend the cherries and yogurt together and get them a-churnin'. Relief--cold, sour, and electrically pink--is not far off.
Sour Cherry Frozen Yogurt
Adapted, just a little, from David Lebovitz's The Perfect Scoop
Note: This frozen yogurt's consistency is best the day it's made, but that shouldn't stop you from having it around for a little longer.
450 g / 1 pound fresh sour cherries (about 3 cups before pitting)
150 g / 3/4 cup sugar
240 g / 1 cup plain whole-milk yogurt (Greek-style, if you'd like)
A splash of brandy or 2 drops almond extract (optional)
Stem and pit the cherries. Put them in a medium saucepan with the sugar and brandy, if using. Cover, bring to a boil, and then lower the heat and simmer for about 5 minutes, stirring frequently to encourage the juices to flow. The cherries are ready when tender and cooked through. Remove from heat and let cool to room temperature.
Purée the cooked cherries and any liquid with the yogurt and almond extract, if using, in a blender or food processor until smooth.
Chill for 2 hours, then freeze in your ice cream maker according to the manufacturer's instructions.
Makes about 3 cups.