Bing Cherry Sauce

 

When summer heat hits the upper nineties or low hundreds, nothing beats a refreshing treat. If you’re an ice cream lover (and who isn’t?), this Bing cherry sauce is your new go-to topping. Made with fresh, juicy Bing cherries, it’s bursting with flavor and feels like a healthy indulgence. Spoon it over a scoop of creamy French vanilla ice cream for a decadent dessert that’s perfect for hot days.Bing Cherry Sauce

½ c. water, divided (plus extra as needed)

2 t. cornstarch

1 T. unsalted butter

2 c. fresh Melissa’s Bing cherries, pitted and halved

1 T. packed golden brown sugar

1 T. fresh lemon juice 

In a small bowl, whisk ¼ cup water with cornstarch until smooth; set aside.

In a medium nonstick skillet, melt butter over medium heat.  Add cherries, remaining ¼ cup water, and brown sugar. Stir until sugar dissolves, about 1-2 minutes.

Increase heat to medium-high, add cornstarch mixture, and stir constantly until sauce thickens and boils, about 1 minute. If sauce becomes too thick, add water 1 tablespoon at a time.

 Remove from heat and stir in lemon juice. Let cool slightly before serving over your favorite ice cream, or over yogurt or pancakes for a versatile treat.

 Store leftover sauce in an airtight container in the refrigerator for up to 3 days.

 Reheat gently before serving, if desired.

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