I am still riding the fresh cherry train, and I have no plans of getting off. At least for as long as they’re still in season.

The cherries have been out of this world this summer! I’ve been buying a pound a week since late May, and we’ve been devouring them. This happens every summer. I go cherry crazy (see here, here, here, and here). Not that anyone is complaining. At least I’m consistent, right?

One of my favorite things is cherry ice cream. With chocolate bits. I have always loved this flavor since I was a kid. The frozen chunks of fresh cherries are the best little prizes. It occurred to me a couple weeks ago that I had never tried my hand at cherry ice cream. I was suddenly jonesin’ for it and began to search my fridge to see if I had the proper ingredients.

Alas, no heavy cream was in the house, and my eggs were already destined for another purpose. Cherry ice cream wasn’t meant to be that day. I was bummed.

And then! It occurred to me that I could make cherry sorbet instead! I am a total freak about sorbet. I’ve talked about this before. When we go out for ice cream, I almost always want the fresh fruit choice. Whether it be mango sorbet or lemon ice cream or the aforementioned cherry chocolate. While I love all things chocolate and vanilla, sometimes, those heavier flavors aren’t refreshing enough for me on a hot day. Sorbet, though? Well, there isn’t much more refreshing than that.

Well, except an icy cold glass of rosé wine.

You see where I’m headed with this, right?

Cherry sorbet, ice cold wine, and the effervescence of something sparkling. The combo sounded like cocktail/dessert perfection to me! And so, that’s just what I did.

I chopped up and simmered some of my prized fresh cherries, sweetening them up with a little sugar. I pureed the mixture in my food processor (easy peasy), drizzled in some Chambord for good measure (it helps the texture of the sorbet), and then got it chilled for my ice cream maker. The four hours it sat in the freezer after the fact were some of the longest of my life. I have patience issues to begin with, but when I have to wait for my food, especially food I’m PUMPED for…well, it’s not pretty.

Just ask Dan.

One thing that IS pretty, though, is this cherry rosé spritzer. Am I right? Just look at the COLOR. Peachy pink wine combined with hot pink sorbet = a girl’s dream!

Even if this didn’t taste amazing (which it does), I probably would drink it anyway. I’m a sucker for pretty cocktails.

And sorbet.

And cherries.

Cherry Sorbet & Rosé Wine Spritzers

Yield: makes 1 quart of sorbet (enough for 6-8 spritzers) 1x

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Ingredients

For the Cherry Sorbet:

3 cups pitted and chopped fresh cherries
½ cup sugar
Pinch of fine salt
Juice of 2 lemons
1 tablespoon Chambord (plain vodka or rum can also be used)

For the Wine Spritzers:

The sorbet
Rosé wine, chilled
Seltzer or club soda, chilled
Mint sprigs, for garnish
Extra cherries, for garnish

Instructions

For the Cherry Sorbet:

Place the cherries, sugar, salt, and lemon juice in a saucepan over medium heat and bring to a simmer. Cook, stirring frequently, or until the cherries are very soft and mostly broken down.
Cool the mixture to room temperature and then transfer it to the bowl of your food processor. Add in the Chambord.
Pulse the mixture until it is mostly pureed. If you want a completely smooth sorbet, process it a little longer and/or strain it through a fine mesh strainer to get out any residual chunks.
Chill the mixture in the fridge for at least an hour and then churn it in your ice cream maker according to the package directions.
Transfer the sorbet to an airtight container and freeze for at least four hours before using.

For the Wine Spritzers:

Allow the sorbet to soften slightly before scooping it into serving glasses or shallow bowls.
Top each glass/bowl off with about ¼ cup of the rosé wine and a splash or two of the seltzer. Garnish with additional cherries and mint and serve immediately!