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Sour Cherry Frozen Yogurt

This bright, refreshing frozen yogurt bursts with cherry flavor. See the notes below for a few suggestions.


  • 2/3 cup sugar
  • 1/3 cup water
  • 2 cups pitted sour cherries, frozen
  • 1 cup plain Greek-style yogurt*
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract, optional**


  • Combine sugar and water in a small pot and set over medium-high heat to boil. Stir from time to time, and remove from heat as soon as sugar is dissolved. Set aside to cool before proceeding.
  • Combine sugar syrup, cherries, yogurt and vanilla and almond extracts in a good blender and puree until smooth.
  • Pour mixture into an ice cream maker and churn according to manufacturer's instructions until frozen.***
  • Serve immediately or scoop into a pint container and place in freezer for an hour or two. If freezing overnight, you'll need to let it sit on the counter for 10 minutes and then dip the ice cream scoop in hot water before each serving. The yogurt will be slightly icy if frozen overnight (as in the photos, which I took the next day) -- but it's still absolutely delicious.
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    Recipe Notes

  • * Use whatever Greek-style plain yogurt you like. I used Chobani, which is fat free, and it turned out great. A full-fat yogurt would make a creamier result with a slightly less-intense cherry flavor. You can make it vegan with a coconut-based Greek-style yogurt if you like.
  • ** A dash of almond really brings out the flavor of cherries. I was glad to have it but told the tween I'd let you know of her preference to skip it next time. :)
  • *** Since the cherries start out frozen and get mixed in a blender, if you let the sugar syrup cool completely or even chill it, I think you could technically skip the churning step and just pour the froyo from the blender into a pint container to firm up a bit in the freezer. We like using our ice cream maker, and I'd rushed the cooling of the syrup quite a bit, so we opted to churn for the heck of it.
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