Sour Cherry Almond Frozen Yogurt

By • August 23, 2009 • 3 Comments

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Author Notes: This Sour Cherry Almond Frozen Yogurt uses thick Greek-style yogurt as a base, which gives it a tangy and rich flavor. I chose sour cherries because I made the frozen yogurt a few weeks ago when they were still in season and plentiful at the farm stands. Sweet cherries are lush right now so they might make more sense; just reduce the sugar by a few tablespoons to keep it from being too sweet. And be sure to select a good and tangy Greek-style yogurt.

Note: I pitted my cherries and then placed all the pits in a little pouch made out of cheesecloth. I steeped these along with the cherries so that they would get that extra hint of almond-like flavor. It's an optional step, but adds a nice touch.

Serves about 2 pints

  • 3 cups Sour cherries, pitted with stones reserved
  • 3/4 cups sugar
  • 1 teaspoon Kosher salt
  • 1/4 cup water
  • 1 1/4 cup plain Greek yogurt
  • 1 tablespoon rum
  • 1 tablespoon pure almond extract
  1. Combine the pitted cherries, sugar, salt, and water in a small saucepan. If desired, wrap the reserved pits in a length of cheesecloth and add to the mixture (this will impart a little extra natural flavor). Heat the cherries over medium heat until the sugar dissolves and the cherries release their juices. Stir occasionally.
  2. Remove the cherry mixture from the flame and discard the pits. Let the cherries cool to room temperature before pouring into a food processor and processing until smooth.
  3. Add the Greek yogurt, rum, and extract and process for another minute until completely smooth and combined. There will still be little pieces of cherry skin in the mix, but that's OK.
  4. Pour the mix into a bowl and cover with plastic. Place in the fridge and let cool for at least one hour.
  5. When you are ready to make your ice cream, pour the mix into the base of your ice cream maker and churn according to manufacturer's directions.
  6. When churning is complete, place frozen yogurt into an air-tight container and let freeze for at least two hours before serving. Store in same container for up to one week.

Tags: cold, Desserts, Easy, frozen, seasonal, Summer, sweet, tangy

Comments (3) Questions (0)


over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Do you measure the three cups of cherries before or after pitting? Thank you.


over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Can you use frozen cherries?


over 4 years ago Alejandra_

I haven't made it with frozen cherries, but I think you definitely can! You're cooking them down first anyway, so I think it would work well.