🍒🍒🍒🍒🍒 ———————————————- We are holding onto the last days of summer and the cherries are still ripe for the pickin’ (and eating!). I’ve been snacking on these treats throughout August and found some great ways to use them in fun, end of the season ways that you can also do at home. Shrubs are a fantastic way to add both a sweet and tart flavor to a drink without using citrus and this homemade sorbet can be done without an ice cream maker!! ————————————— 🍒1️⃣ Spiced Cherry Vanilla Shrub • 1 cup sugar • 1 cup pitted cherries • 1/2 cup champagne vinegar • 1/2 cup apple cider vinegar • 3 cinnamon sticks • 1 tsp vanilla extract (I use a high quality, 100% organic version) • 1 meyer lemon peeled (using the peels, not the fruit) ***DIRECTIONS: combine ingredients into a bowl or a jar and stir until most of the sugar is dissolved. Allow to sit for 24 hours (I let mine sit for 72) in a fridge. Strain out the peels, cherries, and cinnamon sticks (cherries can be eaten!). Store on a sealed container on the fridge for up to 2-3 weeks. 🍒2️⃣ Prosecco Cherry-Vanilla Meyer Lemon Sorbet • 1 cup Prosecco (bottle opened and poured 30 minutes in advance) • 1/2 cup fresh meyer lemon juice •1/2 cup sugar (for tarter sorbet) OR 3/4 cup sugar (for sweeter sorbet) 1 cup pitted cherries (red ones are ideal, but you can use white if you like) •1/4 cup water •1/4 tsp vanilla extract or the inside of 1 vanilla bean scraped *Optional 1/8 tsp liquid smoke if you would like this to also be a bit smokey ***DIRECTIONS: In a blender, combine all ingredients except the prosecco. Blend for a minute until smooth (The process of blending will cause the sugar to naturally melt). Strain it through a fine strainer or cheesecloth into a bowl. Stir in the Luminore prosecco and transfer to a tray for chilling (bread pans work well). Freeze for 24 hours and enjoy. • • • • #recipe #cherries #cherry #sorbet #yummy #summer