Cherry season is here, and so is the chance to enjoy tantalizing and mouthwatering cherry desserts. This summer, fruit is packed in vitamins and nutrients yet lasts for a short time. To make the most of cherry season, try these delicious frozen cherry desserts to beat the summer heat.

1. Cherry Chocolate Chip Frozen Yogurt 

This fruity frozen yoghurt is packed with flavour. Just blend, freeze, and scoop if you are craving for it off-season cherries. You can add blueberries, strawberries, raspberries, or peaches.

Ingredients

• 1/3 cup Cherries, fresh
• 8 oz Sweet cherries, frozen dark
• 2 tsp liquid stevia
• 1/3 cup Chocolate chip, sugar-free
• 24 oz 0% Greek yoghurt
• 8 oz 2% milk

Instructions

1. Blend the main ingredients, including frozen sweet dark cherries, plain Greek yoghurt, milk and stevia in the blender.
2. Pour the mixture into a metal or ceramic loaf pan and stick in the freezer for about 1 hour.
3. When the yoghurt has thickened up, add mix-ins, including the chocolate chips and cherry bits – and stick back in the freezer for two more hours.
4. After the cherry chocolate chip, frozen yoghurt has been in the freezer for about 4 hours, remove and let sit and room temperature for around 5 minutes. This will soften it up so that you can scoop it out beautifully.

2. Cherry Sorbet

This easy sorbet recipe is just three ingredients, and all without an ice cream maker! The easiest cherry dessert ever using frozen cherries.

Ingredients

• Frozen cherries
• 1 Lemon
• Sugar to taste

Instructions

1. Take a pack of frozen cherries and pop them into a food processor or blender. Add sugar, and process or blend until smooth. Add fresh lemon juice to taste. Freeze. Yup, that’s it!

3. Cherry Chocolate Chip Ice Cream

You’re going to scream for this ice cream. Why? Because it’s incredibly delicious and yet it’s made without a drop of milk and hardly any sugar (yes, really).

Ingredients

• 2 cups frozen cherries
• 1/2 cup vanilla yoghurt
• 1/2 cup mini chocolate chips

Instructions

1. Blend cherries and yoghurt in a high power blender.
2. Fold in the chocolate chips with the help of a spatula.
3. Pop the container in the freezer for about two hours. The ice cream will come out as creamy as ever.

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4. Cherry-Bomb Coconut Milk Popsicles

These cherry coconut pops are perfect when sweet cherries come into season. But you can always use frozen cherries as well.

Ingredients

• One lb. cherries (fresh or frozen, thawed if frozen)
• 1 1/2 cups water
• 1/2 cup sugar
• 2 tsp. fresh lime juice (1-2 limes depending on their juiciness)
• 3/4 cup coconut milk
• 3/4 cup plain yoghurt
• 1/3 cup sugar

Instructions

1. Combine all of the cherry filling ingredients in a saucepan over medium heat and bring to a simmer. Cook until the cherries are soft, 10-15 minutes. Set aside and chill until thoroughly cooled.
2. Puree the cherry filling in a blender. Strain out any remaining cherry chunks. Setting aside the cherry juice.
3. In another bowl, whisk together all of the coconut filling ingredients until smooth.
4. Pour the first layer of cherry juice into the pop mould. Freeze for 30 minutes-1 hour or until just firm enough to keep the coconut filling from bleeding into the layer.
5. Pour a layer of coconut filling. Place the popsicle sticks into the pops, ensuring the stick goes into the first cherry layer.
6. Freeze for 30 minutes to 1 hour or until firm enough to keep the next layer from bleeding into it. Repeat for the remaining layers. Freeze for at least 2 hours after the final layer to ensure pops are excellent before serving.

5. Frozen Sweet and Sour Cherry Granita

This sweet-tart frozen dessert takes a few hours to freeze but only 15 minutes of hands-on time.

Ingredients

• 1 Pound stemmed sour cherries
• 1 Pound stemmed sweet cherries
• 1/2 cup water
• 1/2 cup cherry syrup
• 1/8 teaspoon salt

Instructions

1. Puree 1 pound pitted sour cherries, and 1 pound pitted sweet cherries with 1/2 cup water in a blender until smooth. Transfer through a fine-mesh strainer in a bowl and stir in simple syrup to taste and salt.
2. Freeze until very slushy, 1-2 hours. Rake the mixture with a large fork to fluff it up. Then repeat the d raking every 2 hours until wholly fluffed and frozen.
3. Return to the freezer and repeat the process of freezing and raking with the fork two more times.
4. Use an ice cream scoop to serve the mixture in small glasses.

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If you have been avoiding eating a burrito merely because of the mess it tends to create – you are in luck! A one-of-a-kind edible tape is developed by students at John Hopkins. The tastee tape that could hold wraps and burritos together for an impeccable experience.

The Edible Tape 

“Tastee Tape” was designed by an all-women group of Johns Hopkins University undergraduate engineering students as part of their annual Design Day projects showcase. According to the university, the tape is “an edible adhesive comprising a food-grade fibrous scaffold and an organic adhesive. It ensures the ingredients in your favorite wrap are kept tucked tightly inside during cooking and consumption.”

Tortilla: taped
Burrito fillings: secured

Let’s taco'bout Tastee Tape, an edible adhesive created by biomolecular and chemical engineering students which allows for a mess-free meal for wraps, gyros, and more. (2/6) pic.twitter.com/HB1o6VBHVB

— Johns Hopkins University (@JohnsHopkins) May 10, 2022

Tastee Tape is made of an edible adhesive comprising a food-grade fibrous scaffold, the team said, but they’re keeping the details of their secret recipe under wraps as they apply for a patent.

The clear tape, which the students dyed blue for demonstrations, simply has to be separated from the wax paper. It can be then wet thoroughly before it is stuck to the corn tortilla, flour wrap, or gyro.

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The Idea Behind The Invention 

Guarino, Erin Walsh, Marie Eric, and Rachel Nie were seniors at Johns Hopkins University in Baltimore when they embarked on their mission to create an edible tape that could hold wraps and burritos together last year.

According to Guarino, the team spent months studying “normal tape” and its elements. A backbone that holds its structure together and an adhesive that makes it stick to surfaces — to try to find their “edible counterparts.”

They had three main criteria for their tape; It needed to be clear and colorless, have no taste, and no noticeable texture. After testing various combinations, they hit on the magic recipe, which is also gluten-free and suitable for vegans.

“We tested about 50 different formulations” before finding the winning “Tastee Tape” recipe, Guarino says.

“We have learned so much about product design, prototyping, and patenting. All if us are really grateful that we had this opportunity before we graduated. It has taught us so many valuable skills,” she said. Further adding that she and teammate Marie Eric would be staying on another year at JHU to complete a Masters’, and in that time, will continue working on the product.

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“Design Day is an exciting landmark in our students’ journeys from studying engineering in the classroom and laboratory to becoming practicing engineers heading out to make a lasting and positive impact on our world,” dean John Hopkins Ed Schlesinger said in a statement.

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