Oh how I adore Seattle. It’s true, true blue. I love the smell of salt water coming off the Elliott Bay, the distinct and unique neighborhoods, striking up a conversation with strangers, the green and scenic parks and tree-lined streets, kayaking on Lake Washington, locally roasted coffee, and Pikes Place Market. Seafood, fresh flowers, locally crafted artisans selling their wares, fresh flowers galore, spices, pasta, local jams, sweets and treats from just about anywhere. French bakeries, Beecher’s cheese, Greek delicacies, Russian pastries, and clam chowder to name a few. It is an interesting sight, definitely more of a tourist site these days, but still full of Seattle flavor.
Local artists sporting their card tricks, interesting voices spouting self-made lyrics or creative balloon art being tied in front of your eyes can all be found in the market and on street corners of Pike and Pine. You want locally crafted artisan jewelry? Pikes Place Market has it, you need flowers for a event or for a dinner party? Pikes Place has them and for excellent prices too! Peonies are at the top of my list of my favorite flowers along with dahlias. You can get them here for 2.00 a stem. Yikes! What fun! Garlic and pepper garlands? How beautiful are they?
Bing and Rainer cherries are the bomb, while they are sweet and tart and juicy and plump, there is something special about these Washington grown gems. It is clearly summer when a bowl of these appear on the table. Seattle has recently been struck by a heat wave and there’s nothing like a sweet treat on a hot day. So I thought, hmmmm…..Bing cherry sorbet is what I’m craving. The dark Bing cherries are on the left in the picture above and the Rainer cherries are on the right. Bing cherries are typically sweeter and richer while Rainer cherries are a bit more tart and lighter tasting. Both varieties are excellent, you just can’t go wrong either way!
Fresh Cherry Sorbet
adapted from the cosmic cowgirl
2 pounds fresh cherries (Bing)
1 cup water
1/2 cup sugar
2 tsp. fresh lemon juice
1 vanilla bean
Take off the stems and pit all of the cherries. I pitted them by hand (it took awhile but in the company of great friends and music, it took no time at all!) Place the first four ingredients in a pot and bring to a boil over medium heat, then turn it down to simmer for 15-20 minutes and add the vanilla bean. Remove from heat and allow to reach room temperature. Add mixture to a food processor and pulse until you reach desired thickness. I don’t mind chunks of cherries in my sorbet so my mixture was not as smooth.
If you have an ice cream maker, you can add it to your ice cream maker and press the button. But, if you’re like me, you don’t have one yet and you can add it to popsicle molds, a stainless steel shallow container or whatever you have and pop it in the freezer. Now for the waiting game……and whallah……Bing cherry bomb sorbet. Next time I’m trying this recipe with honey! Enjoy!