Sour cherries: the antioxidant wonder of the summer

You've surely heard the simple reasoning that the darker the fruit, the healthier it is. The claret, purple, deep blue or even blackish colours indicate the presence of particularly healthy compounds in fruits. Yet of these treats, sour cherries are the most readily available "miracle plants". Unfortunately, they aren't nearly as popular as healthy due to their tart, clearly sour taste, yet they great ingredients for syrups, sorbets and biscuits.

What makes them so special?

Due to the unique combination of antioxidants they contain, they help preserve the health of the veins and mitigate varicose vein problems, reduce the risk of developing heart disease as well as having verified general anti-inflammatory and regenerative characteristics. During the experiments used to verify their characteristics, they asked participants to drink a single glass of sour cherry juice for a four-week period.

They also attribute pro-digestive, blood cleansing characteristics to sour cherries and they can help recovery from common colds due to their Vitamin C content.

How to use them?

Almost everyone loves cherry pie and sour cherry compote also has a lot of fans, yet my favourite summer treat is milk-free sour cherry ice cream. I make the latter my simply putting the washed, pitted sour cherries in a blender, adding a little sweetener and a pinch of cinnamon before putting it in the fridge for a few hours. I then pour the dense, gel-like mass (you can thin it out if it seems too thick) into prepared ice-lolly moulds. They have a long shelf life, although they don't last long in our household :)

Source: https://goo.gl/mQ5PhR