One of my favorite blogs is called everybody likes sandwiches. As its tagline reads, it is “an uncomplicated journal about food”. It is also a great place to visit if you want some culinary inspiration served up on a silver platter. I have visited the site on more than one occasion in a desperate attempt to avoid that boring old spaghetti dish we tend to cook up whenever we’re out of dinner ideas.
Not surprisingly, the site led me to this week’s one nice thing. A recipe with three delectable words: Cherry Buttermilk Sherbet. Each word on its own would have been delicious, but together it was true genius.
Mmmmm. We ate the sherbet so quickly that I didn’t have time to take a picture before it was gone.
For detailed cooking instructions, I recommend visiting everybody likes sandwiches. The basic recipe is listed below. The one change we made was to add tequila instead of bourbon – only because we didn’t have bourbon on hand. And, thanks to some sage advice from my friend, Julie, we used a paperclip to pit the cherries! Both ideas worked really well.
This recipe has led to the revival of an old motto in our household: Eat Dessert First. Which is a really nice thing considering how many more recipes I’d like to try, including a few more sweet ones.
You should know, of course, that if you make this recipe, you too might start eating dessert first. Which may lead to the temptation to check for another recipe on the blog – like, say, the Killer Chocolate Chip Cookies – and then perhaps another, and another, and…well, consider yourself warned. It is a lovely blog.
cherry buttermilk sherbet
3 1/3 c cherries
3/4 c sugar
1/3 c pomegranate-cherry juice blend
1 3/4 c buttermilk
2 T bourbon
1 t almond extract
1/4 c lime juice
Pit the cherries and place into a medium-sized saucepan. Add in the juice and bring to a boil. Lower heat and simmer until cherries are soft, about 20 minutes. Use a hand blender or transfer the hot mixture to a blender and blend well until everything is totally liquefied. Stir in sugar until it has dissolved completely. Refrigerate for at least 1 hour.
When the cherry mixture has chilled, add buttermilk, bourbon, almond extract and lime juice and stir to combine. If you have an ice cream maker, pour into maker and churn. Otherwise, pour mixture into a large rectangular cake pan and put in the freezer. Whisk the mixture every hour or so until it sets. Transfer to a lidded container and freeze for at least 4 hours.