RECIPES | Cherry Sauce with Ice Cream

When cherries are in season, it's always dessert time. Always. Here's a little something to drizzle over everything sweet you eat.


1 cup pitted red cherries

¼ cup sugar

½ lemon, juice and zest

½ vanilla bean, cut lengthwise*

pinch of salt


In a small pot combine the cherries, sugar, lemon juice, lemon zest, and a small pinch of salt. Cook over medium low heat, stirring until the fruit breaks down and releases juices. Continue to stir, adding a tiny bit of water if there is not enough moisture. As the sauce cooks, smash the cherries slightly with the back of a spoon. The sauce is finished when it coats the back of a spoon.

Serve over vanilla or chocolate ice cream or with cake. 

*You can skip the vanilla bean all together, use ½ teaspoon vanilla extract instead, or use the vanilla bean pod leftover after scraping out the vanilla beans for another recipe.