As the summer sun warms our little corner of the world, our hefty Shadow Morello cherry trees sag under the weight of their luscious fruits. Their inky, almost-black cherries hang heavy in clusters, their dark allure challenging even the most seasoned photographer - and ladderclimber - to capture.
Often compared to the renowned Nordic Stevnskirsebær or the Italian amarene cherries, these Morellos boast a deep, complex flavor profile. Ideal for use in cooking, they can stand-in for wine in dishes like coq au vin.. or be candied in syrup as a decadent dessert topping.
But our favorite use? Freshly squeezed juice! Easier than you might think, it's a quick and delightful way to harness the fresh, intense flavor of these cherries.
After picking, we gather them in a large bowl and grind them using a soup ladle. The cherry stones, hidden within, lend their services as natural millstones. A gentle stir is enough to release their rich, sweet juice.
We then transfer the pulpy mixture to a strainer and continue to stir, pressing the juice from the pulp until the stones are clearly visible and the juice is mostly extracted.
The result is nothing short of dramatic - a dark, almost bloody-looking concoction (that's hard to properly capture on camera). But don't let its appearance fool you. Toss in a couple of ice cubes, and its deep wine-like color comes to life.
Besides its delightful flavor and versatility, Morello cherry juice has some surprising benefits. According to a study, it can elevate melatonin, the molecule that invites sleep, making it a perfect cozy bedtime drink. But remember to enjoy it in moderation - its high sorbitol content lends it natural laxative properties!
So, here's to a good night's sleep, naturally aided by our homemade Shadow Morello cherry juice. Cheers!
