You can feel it in the streets
On a day like this, the heat
It feel like summer…

basil-macerated cherries and lemon cream |

I’ve never been so happy to see a bag of cherries, AKA nature’s candy. In an attempt to cut my processed sugar addiction (please refer to my Instagram for all the times that has failed) I bought two big ole’ bags of cherries at Whole Foods this past weekend. But being that it’s hot as hell, air conditioning is limited to the confines of our bedrooms that hold the window units, and turning on the oven is out of the question, I wasn’t going to make a pie, galette or tarte. Cherries and cream it is!

This comes together in a pinch, and I mean it. You soak the berries. You whip the cream. You eat it. And if you want to get wild, you can even re-purpose this recipe for the top of brioche french toast or even oatmeal. Coconut cream is also an option for my vegan friends. If cherries aren’t your thing, berries work too! We’re all about versatility over here — OK, I’m usually not, but this recipe has easy swaps. Without further adieu, I present to you basil-macerated cherries and lemon cream.


  • 4 c cherries - I did half Bing half Rainier

  • 1 pint heavy whipping cream

  • 2 tbsp white sugar, plus 1/4 c for the cream

  • 1/3 c unflavored vodka

  • 1/4 c chopped basil

  • 1/4 c chopped walnuts

  • 2 tbsp fresh lemon juice

  • 1/2 tsp vanilla, another 1/2 tsp for the cream


  1. Slice and pit the cherries then place them in a large metal bowl.

  2. Cover them in 2 tablespoons of sugar, the vodka, basil, and 1/2 teaspoon of vanilla. Carefully stir to combine.

  3. Stick in a sealed plastic bag or covered bowl for at least an hour, or more. The longer, the more natural juices are drawn out from the cherries (aka the maceration is happening)

  4. Freeze the bowl and beaters you will use to whip the cream ahead of time, so that the cream will form peaks easier. You can do this a couple of hours ahead of time or a few minutes.

  5. In a large bowl, with a stand or hand mixer, beat the whipping cream, 1/4 cup of sugar, the lemon juice, and remaining vanilla on high for 1 minute, or until stiff peaks have formed.

  6. In 4 bowls, layer cream, then cherry and juice mixture, then nuts. Serve immediately.

basil-macerated cherries and lemon cream |
basil-macerated cherries and lemon cream |
basil-macerated cherries and lemon cream |

1 Comment