Fresh Cherry Sauce

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/29/2020

Pitted whole cherries, floating in a brilliantly colored sauce, make a terrific topping for ice cream, sorbet or cheesecake.

For a lighter dessert, ladle the sauce onto shortcakes or pound cake and top with a little vanilla frozen yogurt.

10 min Prep: 5 min Cook: 5 min
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Ingredients (5)

  • 1/3 cup sugar
  • 1 1/2 teaspoon cornstarch
  • 2/3 cup cold water
  • 3 cup pitted cherries (about 1 pound)
  • 1 1/2 teaspoon lemon juice

Directions

  1. Combine sugar and cornstarch in a medium saucepan; stir in water. Cook, stirring often, over medium-high heat until mixture comes to a full boil.
  2. Add cherries; boil gently, mixing gently and occasionally with a large spoon, 4 minutes or until cherries are slightly softened. Remove from heat and stir in lemon juice.

Pomegranate Margarita

The Bar

Ingredients (7)

  • 1.5 oz. Don Julio Blanco Tequila
  • 1 oz. Orange Liqueur
  • 1 oz. Pomegranate Juice
  • 0.25 oz. Agave Nectar
  • 0.25 oz. Lime Juice
  • Lime Wedge Garnish
  • *Approximate serving size is 1.5 servings. Please enjoy responsibly.
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Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!