Homemade Cherry Liqueur
I make a lot of homemade liqueurs, but cherry is one of my favorites. I enjoy just sipping it, or adding it to other cocktails or mixing it with soda water.
It is easy, and the reward is having this lovely liqueur to enjoy even when cherries aren’t in season. I added a couple of vanilla beans to mine, but you can leave them out, if you prefer. You could also add 1-2 tablespoons of vanilla extract.
If you like a less sweet liqueur, you can add less sugar. You could use sour cherries instead.
Cherry Liqueur
2 c. granulated sugar
4 c. vodka or brandy
1 lb. large, washed, stemmed and pitted sweet cherries
2 (6-7 inch) vanilla beans, broken into several pieces, optional
Place sugar and vodka or brandy in a large jar- I used a half gallon canning jar. Stir until sugar is mostly dissolved. Add cherries and vanilla and cover jar. Do not stir. Place in a cool, dark place for 3 months, without stirring or shaking. Strain and filter. Divine! Makes 4-6 cups.
Cherry Pie Scones
Who doesn’t love cherry pie? I know I do. I got together for coffee with a couple of friends recently and I wanted to make something to have with our coffee.
I used cherry pie filling as the base for these scones. My pie filling was homemade. Store bought cherry pie filling would work fine, too. They were just sweet enough and came out this beautiful pink color. They did remind me a little of cherry pie. Nothing bad about that.
The scones were great just as they were- but would also make a wonderful base for shortcake. I think with a scoop of ice cream or a bit of whipped cream, these scones would also make a nice dessert.
Cherry Pie Scones
3 c. flour
1/4 c. sugar
1 T. baking powder
1 t. salt
1/2 c. cold butter
1 1/3 c. cherry pie filling
2 eggs
2 t. vanilla
Glaze:
2 c. powdered sugar
2 T. vanilla
water
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper or grease lightly. I have silicone baking mats so that is what I use. Set aside. In mixing bowl combine dry ingredients and cut in butter to resemble coarse crumbs. Combine pie filling with eggs and vanilla and stir to blend well. Add to dry ingredients and stir until mixed well. Mixture will be a stiff batter. Scoop 1/4 cup portions of batter onto the baking sheets- leaving a couple of inches between them. You will need both baking sheets. I used a 2 oz. ice cream scoop and got 22 scones. Bake for 15-17 minutes or until golden brown on the bottom. I switched my baking sheets about halfway through the baking. Remove to a cooling rack and make the glaze.
Combine the powdered sugar and vanilla in a small bowl and add enough water so the glaze is about the thickness of maple syrup, probably a couple of tablespoons. Dip the tops of each of the warm scones in the glaze and return to the cooling rack.
Cherry Almond Sorbet
I love all sorts of sorbets. I make them all year long, but seem to make more when summer arrives. The basic recipe is simple – just pureed fruit, some sweetener and usually, some flavoring or herb, to add interest. They are so light and refreshing. The perfect dessert for summer.
So far I have make sorbet from pineapples, mangoes, strawberries, blueberries (with red grapes), peaches, cranberries and coconut. I am sure I have forgotten some of them.
I picked up fresh cherries at the market, so I could make cherry sorbet.
Fresh cherries are one of my favorite fruits of all time. I love both sweet and sour cherries. For the sorbet, I just pitted a pound of cherries, added sugar and some lemon juice. It needed a little something more- so I added almond extract. Really worked well with the cherries.
So here is the recipe. Simple and sweet.
Cherry Almond Sorbet
1 lb. cherries, pitted
3/4 c. sugar, or to taste*
3 T. lemon juice – it helps the cherries retain their color
1 t. almond extract
Place cherries in blender or food processor, with the sugar and extract. Blend until smooth. Adjust sweetener to suit your taste. Place in a container with a lid and freeze. Once mixture is frozen, remove from the freezer, break into chunks and place in food processor. Process until mixture looks creamy and smooth. You might have to do this in batches, depending on the size of your food processor. Eat or return to freezer until ready to use. Makes just over a quart of sorbet.
*Feel free to use other sweeteners you like in place of the sugar. Honey or maple syrup would both work nicely.
