It’s the dog days of summer and in many places just darn hot out! These are the days that make us long for the cool breezes of autumn, boots and cozy sweaters… Well, maybe not quite yet. We can still squeeze a little more enjoyment out of the hot furnace air. We just need a way to cool off!
We rarely made ice cream in my family when I was a kid – we were more of a pie and cake family & usually bought ice cream to go along with those decadent desserts rather than making it the star. Making my own icy treats now, I realize what I was missing out on! There’s nothing more satisfying to take the sizzling hot edge off than a cold, sweet refreshing sorbet.
I have an aunt friend who is obsessed with lemon everything. She thinks it’s the most refreshing taste there is and I have to agree. Make it a cool lemon sorbet and you have the perfect recipe to chill down these hot summer days. Not to be forgotten, the lovely sweet tart rainier cherries that round off the edgy tang of the lemon.
Who needs autumn. Give me sorbet and I’m happy to have summer year round!
Lemon Cherry Sorbet
Servings: 8 • Size: ½ cup • Weight Watcher Points+: 3
Calories: 142 • Fat: 1g • Carbs: 29g • Fiber: 0g • Protein: 5g
Sugars: 26g • Sodium: 39g • Cholesterol: 3mg
- 1 ¾ cup fat free milk
- 1 ¼ cup low fat greek yogurt
- 2 teaspoons lemon extract
- ¾ cup powdered sugar
- 2 cups fresh rainier cherries, pitted
Combine the milk, yogurt, lemon extract and sugar in a medium bowl or stand mixer. Mix on low speed 2-3 minutes or until mixture is smooth. Cover with plastic wrap and refrigerate 1 hour.
Pit your cherries using a cherry pitter or by splitting them in half with a knife and removing the pit with your fingers. Rough chop the cherries and set them aside.
I love my OXO cherry pitter! It’s great for getting out those darned pits,
Make the sorbet according to your ice cream maker instructions, adding the cherries in the last 5 minutes.
Serve immediately in small bowls or freeze. If frozen, remove 5 minutes before ready to dish out and serve.