Sour cherries in syrup from The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments (page 191) by David Lebovitz

  • bottled sour cherries
  • sugar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: White chocolate ice cream; Toasted almond and candied cherry ice cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on July 29, 2014

    I used the last of my frozen sour cherries from last summer to make this wonderful sauce to serve with the white chocolate ice cream. I started with the same weight of cherries and their juice (pitted and lightly sweetened is how I purchase the fresh cherries) that's called for in the recipe but I suspect my ratio of fruit to liquid was greater than the jarred product. With so much less liquid, I used half the sugar. I reduced the syrup - a process that took over 15 minutes - without the cherries in it, adding them at the very end. It was sweet and tart and very fresh tasting. I'll definitely make this again.

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