It’s the weekend! Know what that means? That means I have just as much homework as during the week, but I feel as if I have more time in which to accomplish it. Of course, that notions is absolutely false and deceptive. Nevertheless, it’s the weekend. So I give myself leave to blog. Once a week people, one a week. That’s my plan for the semester. I will blog once a week I will blog once a week I will blog once a week. I will! Hopefully.
Of course, I typed all that last weekend. You can see how well my plan is going to work. Oh well. I try.
Over Christmas break I typed up all a dozen or so recipes I have been meaning to blog. That makes it more or less simple for me to select and edit pictures, write up some sort of text like that which you are reading now, and throw everything together in the form of a post. Granted, that is the simplified version of the story of one of my posts, but you get the idea.
So, without further digression, let me introduce to you this week’s recipe. Cherry lime frozen yogurt.
I don’t like winter. Not one bit. Consequently, I like to pretend it doesn’t exist. Shoot me for not buying seasonally and locally, but I eat salads all winter long. And sometimes I buy grape tomatoes. This frozen yogurt went right along with my winter-denial regimen.
Its happy lime and contented cherry flavors are just the thing for a winter
ice cream frozen yogurt.
Plus, these are not unusual ingredients. I’m not calling for key limes or bing cherries here. Just plain old limes and dried cherries, which are not difficult to come by during the winter. I suppose you could potentially even use cherries you dried over the summer and frozen lime zest from whenever you had a bunch of ripe limes, if you were ambitious. I just snagged a bag of dried cherries and an organic lime from Harris Teeter.
Rehydrating the cherries is what makes this tasty. You end up with a sweet, cherry-infused syrup to flavor the frozen yogurt and soft cherry bits to give it texture. I prefer it to just tossing dried cherries into the yogurt and having nearly inedible, solidified cherry chunks in your otherwise unflavored yogurt. No, rehydrate them and you get flavor throughout. Try it! It might be best to wait for a 70-degree day, if you’re lucky enough to live here in the Southeast.
- 1 bag (5 oz) dried cherries
- 1 cup warm water
- 2 tablespoons sugar
- 1 tablespoon cherry liqueur (optional)
- 1 container (32 oz) full-fat plain yogurt [I like Dannon’s; it has no additives.]
- 1 cup powdered sugar
- 3 teaspoons lime zest
In a small bowl whisk the warm water and sugar until the sugar dissolves. Mix in the liqueur if you wish. Add the cherries to the water and make sure they are submerged. Soak the cherries for at least 3 hours. Once the cherries have soaked, pour the liquid – which should taste like cherries – into a pot and set the cherries aside. Bring to a boil and then simmer for 10 minutes, to thicken it slightly. Allow the juice to cool completely. In a large bowl mix together the powdered sugar and yogurt. Add the zest, juice, and cherries. Pour the mixture into your ice cream maker, and churn it until it is frozen. Either eat the frozen yogurt immediately while it is frozen but very soft or spoon the ice cream into a different container and place it in the freezer to serve later. Enjoy!