18 Delicious Sour Cherry Recipes Perfect for Summer

Welcome to the sweet-tart world of sour cherries—summer’s most vibrant gem! These ruby-red beauties are bursting with flavor, and we’ve gathered 18 irresistible recipes that showcase their unique tang. From refreshing desserts to savory surprises, get ready to make the most of cherry season. Let’s dive into these delicious creations that will have you reaching for your apron all summer long!

Sour Cherry Pie with Almond Crust

Zesty, tangy, and unapologetically bold—this sour cherry pie with almond crust is the dessert equivalent of a perfectly timed punchline. It’s the kind of showstopper that’ll have your guests wondering if you secretly trained under a pastry wizard, all while you casually pretend it was no big deal. Get ready to bake a pie that’s as sassy as it is sublime.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup almond flour
• 1 cup European-style unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 4-6 tablespoons ice water
• 4 cups pitted sour cherries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon pure almond extract
• 1 pasture-raised egg, lightly beaten
• 1 tablespoon turbinado sugar

Instructions

1. Combine 2 cups sifted all-purpose flour, 1 cup almond flour, 1/4 cup granulated sugar, and 1/4 teaspoon fine sea salt in a large mixing bowl.
2. Add 1 cup chilled, cubed European-style unsalted butter to the dry ingredients.
3. Use a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
4. Drizzle 4 tablespoons ice water over the mixture, then mix with a fork until the dough just begins to clump together.
5. Add additional ice water, 1 tablespoon at a time, if needed, until the dough holds together when pressed.
6. Divide the dough into two equal discs, wrap tightly in plastic wrap, and refrigerate for 1 hour.
7. Preheat your oven to 375°F and position a rack in the center.
8. Roll one disc of dough into a 12-inch circle on a lightly floured surface.
9. Carefully transfer the rolled dough to a 9-inch pie plate, gently pressing it into the bottom and sides.
10. Trim the edges to leave a 1-inch overhang.
11. In a separate bowl, combine 4 cups pitted sour cherries, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon freshly squeezed lemon juice, and 1 teaspoon pure almond extract.
12. Toss the cherry mixture gently until the cherries are evenly coated.
13. Pour the cherry filling into the prepared pie crust, spreading it evenly.
14. Roll the second disc of dough into an 11-inch circle for the top crust.
15. Place the top crust over the filling, then crimp the edges together to seal.
16. Brush the entire top crust with 1 lightly beaten pasture-raised egg.
17. Sprinkle 1 tablespoon turbinado sugar evenly over the brushed crust.
18. Cut 4-5 small slits in the top crust to allow steam to escape.
19. Bake the pie at 375°F for 45-55 minutes, until the crust is golden brown and the filling is bubbling visibly through the slits.
20. Transfer the pie to a wire rack and cool completely for at least 3 hours before slicing.

Unbelievably flaky and fragrant, the almond crust shatters with each bite, giving way to a tart, jammy cherry filling that’s perfectly balanced—not too sweet, not too sour. Serve it slightly warm with a dollop of vanilla bean ice cream melting into the cracks, or go rogue and pair it with a sharp aged cheddar for a sweet-savory twist that’ll make your taste buds do a happy dance.

Hungarian Sour Cherry Soup

Sick of the same old soup routine? Let’s shake things up with this Hungarian Sour Cherry Soup—a sweet-tart masterpiece that’ll make your taste buds do the cha-cha while confusing your dinner guests in the most delightful way.

Ingredients

– 2 cups fresh sour cherries, pitted
– 1 cup granulated sugar
– 4 cups filtered water
– 1 cinnamon stick
– 3 whole cloves
– 1 tablespoon cornstarch
– 2 tablespoons cold filtered water
– 1 cup crème fraîche
– ½ teaspoon freshly grated nutmeg

Instructions

1. Combine 2 cups pitted sour cherries, 1 cup granulated sugar, 4 cups filtered water, 1 cinnamon stick, and 3 whole cloves in a heavy-bottomed saucepan.
2. Bring the mixture to a rolling boil over medium-high heat, then immediately reduce to a gentle simmer.
3. Simmer uncovered for 15 minutes, skimming off any foam that rises to the surface with a slotted spoon.
4. Whisk together 1 tablespoon cornstarch and 2 tablespoons cold filtered water in a small bowl until completely smooth.
5. Slowly drizzle the cornstarch slurry into the simmering cherry mixture while continuously whisking to prevent lumps.
6. Continue simmering for exactly 3 more minutes, until the soup thickens slightly and becomes glossy.
7. Remove the saucepan from heat and carefully fish out the cinnamon stick and whole cloves using kitchen tongs.
8. Stir in 1 cup crème fraîche and ½ teaspoon freshly grated nutmeg until fully incorporated.
9. Transfer the soup to a glass bowl and refrigerate for at least 4 hours, or until thoroughly chilled to 40°F.

Chilled to perfection, this soup delivers a vibrant dance of sweet and tart flavors with a luxuriously creamy texture that’s neither too thick nor too thin. Serve it in martini glasses for a fancy brunch twist, or pour it over vanilla bean ice cream for an unexpected dessert hybrid that’ll have everyone asking for the recipe.

Sour Cherry Clafoutis

Oh, the humble cherry finally gets its moment to shine beyond pie filling! This French-inspired Sour Cherry Clafoutis is basically a baked pancake that decided to get fancy—custardy, fruity, and ridiculously simple to whip up when you want to impress without the stress.

Ingredients

– 1 cup whole milk
– 3 large pasture-raised eggs, lightly beaten
– ½ cup granulated sugar
– 1 teaspoon pure vanilla extract
– ⅛ teaspoon fine sea salt
– ½ cup all-purpose flour
– 2 tablespoons clarified butter, melted
– 1½ cups pitted fresh sour cherries

Instructions

1. Preheat your oven to 375°F and generously butter a 9-inch ceramic baking dish.
2. In a large mixing bowl, whisk together the whole milk, lightly beaten pasture-raised eggs, granulated sugar, pure vanilla extract, and fine sea salt until fully combined and slightly frothy.
3. Sift the all-purpose flour directly into the wet ingredients to prevent lumps, then whisk vigorously for 60 seconds until the batter is completely smooth.
4. Stir in the melted clarified butter until just incorporated, being careful not to overmix.
5. Scatter the pitted fresh sour cherries evenly across the bottom of the prepared baking dish.
6. Pour the batter gently over the cherries, ensuring they remain distributed.
7. Bake at 375°F for 35–40 minutes, or until the edges are golden brown and the center springs back lightly when touched.
8. Let the clafoutis cool in the pan on a wire rack for 15 minutes to allow the custard to set fully.
9. Dust with powdered sugar just before serving, if desired.
You’ll adore the contrast of the tender, pudding-like interior against the bursts of tart cherries. Serve it warm with a dollop of crème fraîche or let it steal the show all on its own—this beauty doesn’t need backup.

Sour Cherry Jam with Vanilla

Brace yourselves, jam enthusiasts—this isn’t your grandmother’s cherry preserves (unless your grandmother was a flavor wizard with a penchant for vanilla bean drama). Get ready to transform humble sour cherries into a spread so sophisticated it’ll make your morning toast feel like it’s wearing a tuxedo.

Ingredients

• 2 pounds fresh sour cherries, pitted
• 1 ½ cups granulated sugar
• 1 whole vanilla bean, split lengthwise
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon unsalted butter

Instructions

1. Combine pitted sour cherries, granulated sugar, and lemon juice in a heavy-bottomed stainless steel pot.
2. Using the tip of a paring knife, scrape the vanilla seeds from the split bean into the cherry mixture.
3. Add the empty vanilla pod to the pot for infused flavor development.
4. Let the mixture macerate at room temperature for 45 minutes until the cherries release their natural juices.
5. Place the pot over medium-high heat and bring to a rolling boil, stirring constantly with a wooden spoon.
6. Reduce heat to maintain a vigorous simmer and cook for 18-20 minutes, skimming off any foam that rises to the surface.
7. Add the unsalted butter to reduce foaming and create a glossier finish.
8. Test for doneness by placing a small spoonful on a chilled plate—when tilted, the jam should slowly sheet off rather than run rapidly.
9. Remove from heat and discard the vanilla bean pod.
10. Ladle the hot jam into sterilized half-pint jars, leaving ¼ inch headspace.
11. Process in a boiling water bath for 10 minutes to seal properly.

What emerges from this ruby-red transformation is a jam with perfect spoonable viscosity—tart cherries dancing with floral vanilla in every glossy spread. Try it swirled into Greek yogurt for breakfast sophistication or as the surprise element in a grilled cheese sandwich where sweet meets savory in the most delightful rebellion. This isn’t just preserves—it’s a conversation starter that happens to taste incredible on everything from scones to spoon.

Sour Cherry and Dark Chocolate Tart

Ready to make your taste buds do a happy dance? This sour cherry and dark chocolate tart is the sophisticated dessert that looks like it came from a fancy patisserie but is secretly achievable in your own kitchen. Think rich, velvety chocolate meeting tangy cherries in a buttery crust – it’s basically a flavor party you’re invited to host.

Ingredients

– 1 ½ cups all-purpose flour
– ½ cup unsalted European-style butter, chilled and cubed
– ¼ cup granulated sugar
– 1 large pasture-raised egg yolk
– 2 tablespoons ice water
– 12 ounces fresh sour cherries, pitted
– 8 ounces 70% dark chocolate, finely chopped
– 1 cup heavy cream
– ¼ cup light brown sugar
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt

Instructions

1. Combine 1 ½ cups all-purpose flour, ¼ cup granulated sugar, and ¼ teaspoon fine sea salt in a food processor.
2. Pulse in ½ cup chilled, cubed unsalted European-style butter until the mixture resembles coarse crumbs.
3. Add 1 large pasture-raised egg yolk and 2 tablespoons ice water, pulsing just until the dough begins to clump together.
4. Turn the dough onto a lightly floured surface and gently knead into a smooth disc.
5. Wrap the dough tightly in plastic wrap and refrigerate for exactly 30 minutes.
6. Preheat your oven to 375°F and position a rack in the center.
7. Roll the chilled dough into an 11-inch circle on a floured surface.
8. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, pressing it gently into the corners.
9. Trim any excess dough from the edges using a sharp knife.
10. Prick the bottom of the crust all over with a fork.
11. Line the crust with parchment paper and fill with pie weights or dried beans.
12. Bake at 375°F for 15 minutes until the edges are lightly golden.
13. Remove the parchment and weights, then bake for another 8-10 minutes until the bottom appears dry.
14. Cool the crust completely on a wire rack for 25 minutes.
15. Arrange 12 ounces pitted fresh sour cherries in a single layer across the cooled crust.
16. Heat 1 cup heavy cream in a small saucepan over medium heat until small bubbles form around the edges (about 180°F).
17. Pour the hot cream over 8 ounces finely chopped 70% dark chocolate in a heatproof bowl.
18. Let the mixture stand undisturbed for 2 minutes to allow the chocolate to melt.
19. Whisk the chocolate and cream together until completely smooth and glossy.
20. Stir in ¼ cup light brown sugar and 1 teaspoon pure vanilla extract until fully incorporated.
21. Pour the chocolate ganache evenly over the cherries in the crust.
22. Gently tap the tart pan on the counter to remove any air bubbles.
23. Refrigerate the tart for at least 3 hours until the ganache is completely set and firm to the touch.
24. Remove the tart from the refrigerator 15 minutes before serving to allow slight softening.
Dark chocolate ganache sets up with an almost fudge-like density that contrasts beautifully with the juicy burst of tart cherries. The crisp, buttery shortcrust provides the perfect textural foundation for this sophisticated dessert. Serve each slice with a dollop of lightly sweetened crème fraîche to balance the intense chocolate-cherry combination.

Sour Cherry Compote over Greek Yogurt

Sour cherries are basically the divas of the fruit world—tart, dramatic, and utterly unforgettable when they make their entrance. This compote transforms Greek yogurt from breakfast basic to brunch superstar, delivering a flavor punch that’ll make your taste buds do a happy dance. It’s the kind of effortless elegance that says, “I woke up like this,” but with way more pizazz.

Ingredients

• 1 pound fresh or frozen sour cherries, pitted
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon pure vanilla extract
• 16 ounces full-fat Greek yogurt

Instructions

1. Combine the pitted sour cherries, granulated sugar, and water in a medium saucepan over medium heat.
2. Stir the mixture continuously with a wooden spoon until the sugar fully dissolves, about 3–4 minutes.
3. Increase the heat to medium-high and bring the mixture to a gentle boil, watching for small bubbles to form consistently across the surface.
4. Reduce the heat to low and simmer the compote for 12–15 minutes, stirring occasionally to prevent sticking.
5. Monitor the compote’s consistency; it should thicken slightly and coat the back of a spoon when ready. (Tip: For a smoother texture, lightly mash a few cherries against the pan’s side during simmering.)
6. Remove the saucepan from the heat and stir in the freshly squeezed lemon juice and pure vanilla extract.
7. Transfer the compote to a heatproof bowl and let it cool to room temperature, about 25–30 minutes. (Tip: Spread it in a thin layer to speed up cooling without sacrificing flavor.)
8. Cover the bowl with plastic wrap and refrigerate the compote for at least 1 hour to allow the flavors to meld and the texture to set.
9. Spoon the chilled Greek yogurt into serving bowls, creating a smooth, even base.
10. Top the yogurt generously with the cooled sour cherry compote, aiming for a 2:1 yogurt-to-compote ratio. (Tip: Drizzle any residual syrup from the compote over the top for an extra glossy finish.)

Buttery-smooth yogurt meets the compote’s vibrant, jammy bursts, creating a contrast that’s both luxurious and refreshing. Serve it layered in a parfait glass with crunchy granola for textural drama, or dollop it over pancakes to turn breakfast into a celebration. This pairing is a masterclass in balance—tart cherries cutting through the yogurt’s richness like a witty comeback in a room full of small talk.

Sour Cherry Mojito Cocktail

Brace yourselves, cocktail enthusiasts—this isn’t your average mojito. We’re taking the classic summer sipper on a wild ride with tart, ruby-red sour cherries that’ll make your taste buds do a happy dance and forget all about their boring minty cousin.

Ingredients

• 1 cup fresh sour cherries, pitted
• 1/4 cup granulated cane sugar
• 2 fluid ounces premium white rum
• 1 fluid ounce freshly squeezed lime juice
• 8 fresh mint leaves, plus additional sprigs for garnish
• 4 fluid ounces chilled club soda
• 1 cup crushed ice

Instructions

1. Muddle the pitted sour cherries and granulated cane sugar in a sturdy highball glass until the cherries release their juices and form a coarse pulp.
2. Add the fresh mint leaves to the glass and gently press 3-4 times to release their essential oils without tearing the leaves.
3. Pour the premium white rum and freshly squeezed lime juice directly over the muddled mixture.
4. Fill the glass precisely three-quarters full with crushed ice.
5. Top with chilled club soda, pouring slowly down the side of the glass to preserve carbonation.
6. Insert a long bar spoon and stir with 10-12 gentle upward lifts to integrate all layers without over-diluting.
7. Garnish with a fresh mint sprig and serve immediately with a sustainable paper straw.

Remarkably vibrant and refreshingly tart, this cocktail delivers a perfect balance between the herbaceous mint and the bright acidity of sour cherries. The crushed ice maintains optimal dilution while the effervescent club soda lifts the complex flavors. For an extra festive twist, freeze whole sour cherries into your ice cubes or rim the glass with lime zest-infused sugar before serving.

Roasted Duck with Sour Cherry Sauce

Golly, have we got a showstopper for you! This roasted duck with sour cherry sauce is the kind of dish that’ll make your guests think you secretly trained under a Michelin-starred chef—without the pesky student loans. Crispy skin, succulent meat, and a sauce that dances between sweet and tart like it’s auditioning for Broadway.

Ingredients

• 1 whole Pekin duck (5-6 lbs), patted dry
• 2 tbsp clarified butter, melted
• 1 tsp fine sea salt
• ½ tsp freshly cracked black pepper
• 2 cups pitted sour cherries, fresh or frozen
• ½ cup dry red wine (such as Pinot Noir)
• ¼ cup granulated sugar
• 1 tbsp aged balsamic vinegar
• 1 sprig fresh thyme
• 1 shallot, finely minced

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Using a sharp paring knife, score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
3. Brush the entire duck with melted clarified butter, ensuring even coverage.
4. Season the duck liberally with fine sea salt and freshly cracked black pepper, both inside the cavity and over the skin.
5. Place the duck breast-side up on a wire rack set inside a roasting pan.
6. Roast at 425°F for 30 minutes to render fat and begin crisping the skin.
7. Reduce oven temperature to 350°F and continue roasting for 1 hour 15 minutes.
8. Check for doneness—the internal temperature at the thickest part of the thigh should register 165°F on an instant-read thermometer.
9. Transfer the duck to a cutting board and let rest for 15 minutes before carving.
10. While the duck rests, prepare the sauce by combining pitted sour cherries, dry red wine, granulated sugar, aged balsamic vinegar, fresh thyme, and finely minced shallot in a saucepan.
11. Simmer the sauce over medium heat for 12-15 minutes, until it thickens to a syrupy consistency that coats the back of a spoon.
12. Remove and discard the thyme sprig from the sauce.

Zesty doesn’t begin to describe the magic here—the duck skin shatters like glass while the meat stays impossibly juicy, and that ruby-red sauce cuts through the richness with its bright acidity. Serve it sliced over creamy polenta or alongside roasted root vegetables, and watch as your dining companions momentarily forget how to form complete sentences.

Sour Cherry and Almond Muffins

Fabulously tart meets wonderfully nutty in these sour cherry and almond muffins that will make your taste buds do a happy dance while your kitchen smells like a professional bakery. Forget those sad, dry muffins of yore—these little gems are bursting with juicy cherries and crowned with the most delightful almond crunch. They’re basically a hug in muffin form, ready to rescue your morning from mediocrity.

Ingredients

– 2 cups all-purpose flour
– ¾ cup granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– 1 cup full-fat buttermilk
– ½ cup European-style unsalted butter, melted and cooled
– 2 pasture-raised eggs, lightly beaten
– 1 teaspoon pure almond extract
– 1½ cups pitted fresh sour cherries, halved
– ½ cup sliced almonds
– 2 tablespoons turbinado sugar

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with parchment liners.
2. Whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt in a large mixing bowl until thoroughly combined.
3. In a separate bowl, whisk the full-fat buttermilk, European-style unsalted butter, pasture-raised eggs, and pure almond extract until emulsified.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined—do not overmix.
5. Gently fold in the pitted fresh sour cherries until evenly distributed throughout the batter.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
7. Sprinkle the sliced almonds and turbinado sugar evenly over the top of each muffin.
8. Bake at 375°F for 20-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Transfer the muffins to a wire rack and let cool for 10 minutes before serving.

Unbelievably moist and tender, these muffins feature pockets of tart cherry that burst with flavor against the rich almond backdrop. The turbinado sugar creates a delightful crackly crust that gives way to the softest crumb imaginable. Serve them warm with a dollop of cherry compote for extra fruity indulgence or crumble one over vanilla bean ice cream for an instant dessert upgrade.

Sour Cherry Sorbet

Craving something that’ll make your taste buds do a happy dance while simultaneously cooling your soul? This vibrant sour cherry sorbet is the ultimate summer fling—tart, sweet, and guaranteed to beat the heat with sass. Consider it your freezer’s new BFF that requires zero churn drama.

Ingredients

• 2 cups fresh sour cherries, pitted
• 3/4 cup granulated sugar
• 1/2 cup filtered water
• 1 tablespoon freshly squeezed lemon juice
• 1/8 teaspoon fine sea salt

Instructions

1. Combine 2 cups pitted sour cherries, 3/4 cup granulated sugar, and 1/2 cup filtered water in a medium saucepan.
2. Heat the mixture over medium heat, stirring constantly with a silicone spatula until the sugar fully dissolves, about 3-4 minutes.
3. Reduce heat to low and simmer for 8 minutes, occasionally stirring to prevent sticking—the cherries should soften and release their juices.
4. Remove the saucepan from heat and carefully transfer the cherry mixture to a high-speed blender.
5. Add 1 tablespoon freshly squeezed lemon juice and 1/8 teaspoon fine sea salt to the blender.
6. Blend on high speed for 45 seconds until completely smooth and velvety.
7. Strain the puree through a fine-mesh sieve into a clean bowl, pressing firmly with the spatula to extract maximum flavor while removing skins.
8. Cool the strained puree to room temperature, about 25 minutes, stirring occasionally to expedite cooling.
9. Pour the cooled puree into a shallow freezer-safe container, cover tightly with lid or plastic wrap.
10. Freeze for 4 hours, then scrape and stir vigorously with a fork to break up ice crystals—this creates that signature sorbet texture.
11. Return to freezer for another 2 hours until firm but scoopable.

Let this ruby-red wonder thaw for 5 minutes before scooping—its intense cherry zing balanced by just enough sweetness will have you questioning why you ever settled for store-bought. Serve it in chilled coupe glasses with dark chocolate shavings, or go rogue and layer it with prosecco for an instant granita cocktail that’ll make your patio the place to be.

Sour Cherry and Goat Cheese Salad

Mmm, get ready to make your taste buds do a happy dance with this salad that’s basically a flavor party in a bowl—sweet, tangy, and ridiculously refreshing, it’s the kind of dish that’ll make you forget you’re eating something healthy. Seriously, it’s so good, you might just start calling it “the salad that stole the show.”

Ingredients

• 6 cups mixed baby greens, thoroughly washed and spun dry
• 1 cup fresh sour cherries, pitted and halved
• 4 oz fresh goat cheese, crumbled
• 1/4 cup toasted pecans, roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp aged balsamic vinegar
• 1 tsp raw honey
• 1/4 tsp flaky sea salt
• 1/8 tsp freshly cracked black pepper

Instructions

1. Place the mixed baby greens in a large salad bowl, ensuring they are evenly distributed.
2. Scatter the pitted and halved sour cherries over the greens for bursts of tart sweetness.
3. Sprinkle the crumbled goat cheese evenly across the salad to add creamy, tangy notes.
4. Add the toasted pecans for a nutty crunch and subtle warmth.
5. In a small bowl, whisk together the extra-virgin olive oil, aged balsamic vinegar, and raw honey until fully emulsified.
6. Drizzle the dressing over the salad, starting with half and tossing to coat evenly before adding more if desired.
7. Season the salad with flaky sea salt and freshly cracked black pepper, tossing gently to combine all ingredients.
8. Serve immediately to maintain the crisp texture of the greens and prevent wilting.

Unbelievably vibrant, this salad delivers a symphony of textures—from the crisp greens and juicy cherries to the creamy goat cheese and crunchy pecans. The sweet-tart balance makes it a standout side, or pile it high with grilled chicken for a satisfying main that’s anything but boring.

Sour Cherry BBQ Sauce for Ribs

Who says barbecue sauce has to be basic? This sour cherry version will make your ribs the talk of the town—and possibly cause some friendly neighborhood jealousy. It’s sweet, tangy, and ridiculously easy to whip up, so get ready to impress without breaking a sweat.

Ingredients

• 2 cups fresh sour cherries, pitted
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup dark brown sugar, packed
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/4 tsp fine sea salt

Instructions

1. Combine the pitted sour cherries, ketchup, apple cider vinegar, dark brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, cayenne pepper, and fine sea salt in a medium saucepan.
2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon.
3. Reduce the heat to low and let the sauce simmer uncovered for 25 minutes, stirring every 5 minutes to prevent sticking.
4. Remove the saucepan from the heat and allow the sauce to cool for 10 minutes.
5. Transfer the slightly cooled sauce to a blender and blend on high speed for 45 seconds until completely smooth.
6. Pour the blended sauce back into the saucepan and return it to low heat.
7. Simmer the sauce for an additional 10 minutes, stirring constantly, until it thickens to a coating consistency that coats the back of a spoon.
8. Remove the saucepan from the heat and let the sauce cool completely to room temperature before using or storing.

Perfectly balanced between sweet and tangy, this sauce boasts a velvety texture that clings beautifully to ribs. The sour cherries lend a fruity brightness that cuts through the richness of smoked meat, while the subtle heat from the cayenne lingers just long enough to keep things interesting. Try brushing it on grilled chicken wings or swirling it into pulled pork for a twist that’ll have everyone asking for the recipe.

Sour Cherry and Pistachio Ice Cream

Zesty doesn’t even begin to cover this frozen revelation—imagine tart sour cherries doing a tango with buttery pistachios in a creamy dreamscape that’ll make your taste buds throw a party. This isn’t just ice cream; it’s a scoopable adventure that turns dessert into a standing ovation moment, perfect for when you want to impress without breaking a sweat.

Ingredients

• 2 cups heavy cream, cold
• 1 cup whole milk
• 3/4 cup granulated sugar
• 6 large pasture-raised egg yolks
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 cup pitted sour cherries, roughly chopped
• 1/2 cup shelled pistachios, lightly toasted and coarsely chopped

Instructions

1. Combine 2 cups heavy cream, 1 cup whole milk, and 1/4 tsp fine sea salt in a medium saucepan over medium heat.
2. Heat the mixture until it reaches 170°F, stirring occasionally with a whisk to prevent scorching.
3. Whisk 6 large pasture-raised egg yolks and 3/4 cup granulated sugar in a separate bowl until pale and slightly thickened.
4. Slowly pour 1 cup of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.
5. Pour the tempered egg mixture back into the saucepan with the remaining cream.
6. Cook over medium-low heat, stirring continuously with a silicone spatula, until the custard thickens and coats the back of a spoon at 175°F.
7. Immediately strain the custard through a fine-mesh sieve into a clean bowl to ensure silky smoothness.
8. Stir in 1 tsp pure vanilla extract until fully incorporated.
9. Cover the bowl with plastic wrap, pressing it directly onto the custard surface to prevent a skin from forming.
10. Refrigerate the custard for at least 4 hours or until thoroughly chilled to 40°F.
11. Pour the chilled custard into an ice cream maker and churn according to manufacturer’s instructions until it reaches soft-serve consistency.
12. Fold in 1 cup roughly chopped sour cherries and 1/2 cup coarsely chopped toasted pistachios with a spatula until evenly distributed.
13. Transfer the ice cream to an airtight container and freeze for 4–6 hours or until firm.

Magically creamy with pops of tart cherry and crunchy pistachio, this frozen treat delivers a sophisticated balance that’s both refreshing and indulgent. Serve it sandwiched between chewy ginger cookies for an elevated ice cream sandwich, or drizzle with dark chocolate sauce to highlight its complex flavor profile.

Sour Cherry Stuffed French Toast

Venture beyond basic brunch with this decadent creation that transforms humble bread into a pocket of pure joy, where tart cherries play hide-and-seek with creamy richness in every glorious bite. It’s the breakfast upgrade your weekends have been desperately craving, proving that sometimes the best surprises come stuffed inside.

Ingredients

• 8 thick slices of brioche bread, approximately 1 inch thick
• 1 cup sour cherry preserves
• 4 ounces cream cheese, softened to room temperature
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 2 tablespoons clarified butter
• 2 tablespoons granulated sugar
• Maple syrup, for serving

Instructions

1. Using a paring knife, carefully create a horizontal pocket in each brioche slice by cutting through the top crust and stopping 1/2 inch from the opposite edges.
2. Combine softened cream cheese and sour cherry preserves in a small bowl, mixing until fully incorporated but still slightly streaky.
3. Gently spoon approximately 2 tablespoons of the cherry-cream cheese mixture into each bread pocket, taking care not to overfill and cause tearing.
4. In a shallow baking dish, whisk together lightly beaten eggs, whole milk, pure vanilla extract, ground cinnamon, and fine sea salt until completely homogeneous.
5. Dip each stuffed brioche slice into the egg mixture, allowing it to soak for 30 seconds per side to ensure thorough saturation without becoming soggy.
6. Heat a large non-stick skillet or griddle over medium heat and add 1 tablespoon of clarified butter, swirling to coat the surface evenly.
7. Place 2-3 soaked bread slices in the preheated skillet and cook for 3-4 minutes until the underside develops a deep golden-brown crust.
8. Carefully flip each slice using a wide spatula and continue cooking for another 3-4 minutes until the second side achieves matching coloration and the internal temperature reaches 165°F.
9. Transfer cooked French toast to a wire rack set over a baking sheet and repeat the cooking process with remaining clarified butter and bread slices.
10. Sprinkle each finished slice with granulated sugar immediately after removing from the skillet to create a delicate crystalline topping.

For serving, drizzle with maple syrup and prepare for the textural symphony: crisp, sugar-kissed exterior giving way to custardy bread and the molten cherry surprise within. The contrast between warm, jammy filling and cool cream cheese creates a temperature play that makes each bite excitingly dynamic.

Sour Cherry and Thyme Galette

Mmm, let’s be honest—sometimes life calls for something rustic, charming, and a little bit messy, just like this sour cherry and thyme galette that’s basically pie’s cooler, free-spirited cousin who doesn’t own a rolling pin but somehow always steals the show. It’s the kind of dessert that winks at you from the oven, promising tangy fruit, herby whispers, and a flaky crust that shatters with every bold bite. Trust me, your kitchen (and your Instagram) will thank you for this delicious rebellion against perfection.

Ingredients

• 1 ½ cups all-purpose flour, plus extra for dusting
• ½ teaspoon fine sea salt
• 10 tablespoons unsalted European-style butter, chilled and cubed
• 4-5 tablespoons ice water
• 2 cups pitted fresh sour cherries
• ⅓ cup granulated sugar
• 1 tablespoon fresh thyme leaves
• 1 tablespoon cornstarch
• 1 pasture-raised egg, lightly beaten
• 1 tablespoon turbinado sugar

Instructions

1. Combine 1 ½ cups all-purpose flour and ½ teaspoon fine sea salt in a large mixing bowl.
2. Add 10 tablespoons chilled, cubed unsalted European-style butter to the flour mixture.
3. Use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Drizzle in 4 tablespoons ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together; add the fifth tablespoon only if needed to avoid a dry dough.
5. Turn the dough out onto a lightly floured surface and gently knead it into a disc.
6. Wrap the dough disc tightly in plastic wrap and refrigerate for exactly 30 minutes to relax the gluten and ensure a tender crust.
7. Preheat your oven to 375°F and line a baking sheet with parchment paper.
8. In a separate bowl, toss 2 cups pitted fresh sour cherries with ⅓ cup granulated sugar, 1 tablespoon fresh thyme leaves, and 1 tablespoon cornstarch until evenly coated.
9. Roll the chilled dough on a floured surface into a 12-inch circle about ⅛-inch thick, rotating it occasionally to maintain an even shape.
10. Transfer the rolled dough to the prepared baking sheet.
11. Spoon the cherry mixture onto the center of the dough, leaving a 2-inch border uncovered around the edges.
12. Fold the uncovered dough border over the cherries, pleating it loosely every 2-3 inches to create a rustic, free-form edge.
13. Brush the folded crust evenly with 1 lightly beaten pasture-raised egg using a pastry brush.
14. Sprinkle 1 tablespoon turbinado sugar over the egg-washed crust for a sparkling, crunchy finish.
15. Bake at 375°F for 35-40 minutes, until the crust is golden brown and the cherry filling is bubbling vigorously at the center.
16. Allow the galette to cool on the baking sheet for 15 minutes before slicing to let the juices thicken properly.

Every slice of this galette delivers a symphony of textures—the shatteringly flaky crust gives way to a jammy, tart cherry center, while the thyme adds an earthy, aromatic note that keeps you coming back for just one more bite. Serve it warm with a dollop of crème fraîche or a scoop of vanilla bean ice cream to balance the tang, or get wild and crumble it over morning yogurt for a breakfast that thinks it’s dessert.

Sour Cherry Smoothie Bowl

Tired of the same old breakfast routine that makes you want to hit snooze again? This vibrant sour cherry smoothie bowl is about to become your morning’s main character—packed with tart-sweet flavor and enough visual pizzazz to make your Instagram feed jealous. Think of it as the edible equivalent of a confetti cannon, but way more nutritious and significantly less messy (we promise).

Ingredients

– 1 cup frozen pitted Montmorency sour cherries – 1 frozen ripe banana, sliced into 1-inch rounds – 1/2 cup full-fat Greek yogurt – 1/4 cup unsweetened almond milk – 1 tablespoon raw wildflower honey – 1 teaspoon freshly squeezed lemon juice – 1/8 teaspoon pure almond extract

Instructions

1. Combine 1 cup frozen pitted Montmorency sour cherries, 1 frozen ripe banana (sliced into 1-inch rounds), 1/2 cup full-fat Greek yogurt, 1/4 cup unsweetened almond milk, 1 tablespoon raw wildflower honey, 1 teaspoon freshly squeezed lemon juice, and 1/8 teaspoon pure almond extract in a high-speed blender pitcher. 2. Secure the blender lid tightly and pulse 3-4 times at medium speed to break up the frozen fruit chunks. 3. Blend on high speed for 45-60 seconds until the mixture reaches a thick, spoonable consistency that holds its shape when scooped. 4. Pour the smoothie base into a wide, shallow bowl, using a spatula to scrape all mixture from the blender pitcher. 5. Arrange your preferred toppings in distinct sections across the surface for visual appeal. Very much like edible art, this bowl delivers a creamy, scoopable texture that balances the bright tartness of cherries with subtle floral honey notes—try serving it with a drizzle of extra honey and crushed pistachios for added crunch that’ll make your taste buds throw a party.

Sour Cherry and Brie Crostini

Dazzling your taste buds requires minimal effort but delivers maximum wow factor with these sophisticated yet approachable crostini. Picture this: creamy brie melting into tart cherries atop perfectly crisp bread—it’s the appetizer that’ll have your guests convinced you attended culinary school (your secret is safe with me).

Ingredients

• 1 French baguette, sliced into ½-inch thick rounds
• 8 ounces triple-cream Brie cheese, rind removed and sliced into ¼-inch pieces
• 1 cup pitted sour cherries, fresh or thawed frozen
• 2 tablespoons high-quality extra virgin olive oil
• 1 tablespoon aged balsamic vinegar reduction
• 1 teaspoon fresh thyme leaves, finely minced
• ¼ teaspoon flaky sea salt
• Freshly cracked black pepper, to finish

Instructions

1. Preheat your oven to 375°F and arrange the baguette slices in a single layer on a parchment-lined baking sheet.
2. Brush each baguette slice lightly with extra virgin olive oil using a pastry brush for even coverage.
3. Toast the bread in the preheated oven for 8–10 minutes until the edges turn golden brown and the centers are crisp.
4. Remove the baking sheet from the oven and immediately place one slice of Brie cheese onto each warm crostini base.
5. Return the baking sheet to the oven and bake for 3–4 minutes until the Brie begins to soften but hasn’t fully melted.
6. While the crostini bake, combine sour cherries, balsamic vinegar reduction, and minced thyme in a small saucepan over medium heat.
7. Simmer the cherry mixture for 5–7 minutes, stirring occasionally, until the cherries soften and the liquid reduces to a syrupy consistency.
8. Remove the crostini from the oven and spoon approximately 1 teaspoon of the warm cherry mixture over each Brie-topped slice.
9. Sprinkle flaky sea salt evenly over the assembled crostini and finish with a twist of freshly cracked black pepper.
10. Allow the crostini to rest for 1–2 minutes before serving to let the flavors meld and prevent burning mouths (because impatient guests are real).

Outrageously delicious, these crostini offer a textural symphony—crunchy bread giving way to velvety cheese and jammy cherries. The sweet-tart cherry compote cuts through the rich Brie beautifully, while the balsamic adds a sophisticated tang. Serve them alongside sparkling rosé for a chic pairing, or crumble leftover crostini over arugula salads for next-day culinary magic.

Sour Cherry Glazed Pork Chops

Crisp autumn evenings practically beg for a dish that bridges summer’s sweetness with winter’s heartiness—enter these sour cherry glazed pork chops, which manage to be both impressively elegant and ridiculously easy to pull off, even on a busy weeknight.

Ingredients

• 4 bone-in, heritage-breed pork chops, 1-inch thick
• 1 cup pitted fresh sour cherries
• 1/4 cup granulated sugar
• 2 tbsp aged balsamic vinegar
• 1 tbsp unsalted butter
• 1 tsp freshly grated ginger root
• 1/2 tsp fine sea salt
• 1/4 tsp freshly cracked black pepper
• 1 tbsp high-heat cooking oil (such as avocado oil)

Instructions

1. Pat the heritage-breed pork chops completely dry with paper towels to ensure a proper sear.
2. Season both sides of the pork chops evenly with fine sea salt and freshly cracked black pepper.
3. Heat a large, heavy-bottomed skillet over medium-high heat for 2 minutes until properly preheated.
4. Add 1 tablespoon of high-heat cooking oil to the skillet and swirl to coat the surface.
5. Carefully place the pork chops in the hot skillet, leaving space between them to allow for even browning.
6. Sear the pork chops for 4-5 minutes without moving them until a deep golden-brown crust forms.
7. Flip the pork chops using tongs and cook for another 4-5 minutes on the second side.
8. Transfer the pork chops to a clean plate and tent loosely with foil to rest while preparing the glaze.
9. Reduce the skillet heat to medium and add pitted fresh sour cherries to the pan drippings.
10. Cook the cherries for 2 minutes, gently pressing them with a wooden spoon to release their juices.
11. Add 1/4 cup granulated sugar and stir continuously until the sugar dissolves completely, about 1 minute.
12. Pour in 2 tablespoons of aged balsamic vinegar and add 1 teaspoon of freshly grated ginger root.
13. Simmer the mixture for 3-4 minutes until it thickens to a syrupy consistency that coats the back of a spoon.
14. Remove the skillet from heat and whisk in 1 tablespoon of unsalted butter until the glaze becomes glossy.
15. Return the rested pork chops to the skillet, spooning the sour cherry glaze generously over each chop.
16. Serve immediately while the glaze is still warm and glistening.

Glazed to glossy perfection, these pork chops deliver a stunning contrast between the savory, juicy interior and the tart-sweet cherry crust that crackles with each bite. The bone-in cut ensures incredible flavor retention while providing that satisfying hand-held eating experience—perfect for pairing with creamy polenta or simply tearing apart with your hands when no one’s watching.

Summary

With summer’s bounty of sour cherries, these 18 recipes offer endless inspiration for sweet and savory creations. We hope you’ll whip up something delicious from this collection! Share your favorite recipe in the comments below, and don’t forget to pin this article to your Pinterest boards for easy reference all season long.