Tuesday is CSA pickup day, and this week our fruit share included three bags of cherries,which is quite a lot:
Since the cherries were at their juicy peak, I got out my cherry pitter and spent a few minutes on the front porch, where the mosquitoes seem to be in abeyance. Once they were all stemmed and pitted, some of the cherries went into the freezer. I’m macerating a few in sugar to serve later with yoghurt, but these will need a few days to be finished: pickled with rosemary will be ready in four days, and the bourbon infusion will expand my cocktail repertoire in August.
The cherry season is short, so I look for ways to make it last.
I remember you making ice cream flavored with cherry pits a few years back. All your creations look delicious.