When cherries are in their all-too-short season this is divine.
It is quick and easy to make and well worth the effort of stoning all those cherries. The smooth, deep pink frozen yoghurt is best eaten as soon as it’s made.
Preparation: 20 mins plus freezing
500g ripe fresh sweet cherries
75g caster sugar
200ml natural yoghurt (not low fat)
100ml double cream
Using a cherry stoner or a small sharp knife, remove the cherry stones.
Place the cherries in a blender and whizz until smooth.
Over a large bowl, push the purée through a sieve using the underside of a ladle or wooden spoon.
Mix the sugar, yoghurt and double cream into the cherry purée.
Pour the mixture into an ice-cream making machine and churn until it is frozen and thick.
From Annabel’s Essential Guide to Feeding Your Baby and Toddler App, iTunes, £3.99