Roasted Cherry Sorbet

Valentine’s Day is quite possibly my favorite holiday of the year. I remember when I was young, I couldn’t wait for the day in elementary school where we would “deliver” cards to our classmates in a handmade valentine box on our desk. Who wouldn’t love coming home with a box full of happy greetings filled with candy hearts?

Maybe it’s the colors, red and pink, the message “be mine”, or perhaps because it is an excuse for cooking something romantically special. The origin is religious, but honestly I just make it a day about expressing gratitude to our loved ones (which should be every day, actually). I always try to make February 14th a little extra special with my family and friends – sending happy cards and culinary treats.

If you are scrambling for ideas and reading my blog, then you must know it all comes back to food. This year, I sent my boys a “bouquet” of artisanal salami’s wrapped in a bright red bow. Last year, I wrote about, and delivered, the Valentine Monte Carlos that can be found here. At home, I am making Roasted Cherry Sorbet with my old stand-by favorite cookie, Molasses Ginger, which have all the right ingredients to arouse your partner. I jest you not, there is evidence that cinnamon, cloves, ginger and nutmeg can act as aphrodisiacs.

This Cherry Sorbet is perfect any time of year, but obviously festive for this holiday. While it is not cherry season, you can find frozen cherries at most grocery stores, and roasting them brings out their tart, yet floral and woody flavor. After puréed and strained, the results of the sorbet are super creamy without any addition of dairy. 

Speaking of gratitude, thank you for following along. Your kind encouragement and comments fill me with so much joy. Wishing you all an extra big virtual loving Valentine’s Day this year!