Fourth of July

Spiced Roasted Cherry Smoothie

July  6, 2015
2 Ratings
Photo by fiveandspice
Author Notes

I wanted to make a roasted cherry milkshake but a) I didn't have ice cream, b) I didn't want to wait until later in the day, and c) I am trying to remember that I can't eat milkshakes every day. So, smoothie it was! —fiveandspice

  • Serves 1 to 2
  • For the roasted cherry smoothie:
  • 1 cup roasted cherries with juices (recipe below)
  • 1 cup plain Greek yogurt, preferably full-fat
  • 1 teaspoon vanilla extract
  • 1 cup ice cubes
  • For the spiced roasted cherries:
  • 1 pound fresh sweet cherries like Bing or Rainier (sour cherries would also be good but you'd need more sugar)
  • 3 tablespoons sugar
  • 1 star anise, whole
  • 1 cinnamon stick, whole
  • 2 tablespoons water
In This Recipe
  1. For the roasted cherry smoothie:
  2. Add all the ingredients to a blender and blend until smooth. Pour into a cup (or a couple of cups) and serve!
  1. For the spiced roasted cherries:
  2. Wash the cherries and remove their stems but leave the pits in for roasting, as this will give them a fuller flavor. Heat your oven to 400° F. Toss the cherries with the sugar and spices, spread them in a thick layer in a baking dish, and sprinkle the water over top.
  3. Bake in the oven until soft and bubbling, around 20 to 30 minutes. Remove and allow to cool to room temperature, then remove and discard the pit from each cherry. Store the pitted cherries and their juices in an airtight container in the fridge until you’re ready to use them. They should keep for 4 to 5 days, at least.

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (, where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.