Sweet on stone fruit

Juicy and vibrant, stone fruits are harbingers of sunshine, warmth, and everything summer. Now is the time to make the most of their shortyet oh-so sweet-season with these recipes featuring cherries, peaches, plums, and more.

- NATALIE MECHEM

SOUR CHERRY SORBET

HANDS-ON 15 MIN TOTAL 18 HR, 15 MIN SERVES 6 SUBMITTED BY XVC

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Use fresh cherries while they're at the farmers market and in grocery stores, then pivot to frozen for sweettart sorbet in the off-season.

3 cups pitted fresh (or frozen, thawed) red tart cherries

3/4 cup sugar

½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio

1/4 tsp. almond extract

½ tsp. salt

1. Process cherries in a food processor until puréed, about 1 minute. Add sugar, wine, almond extract, and salt; process until very smooth, about 1 minute. Pour mixture into a 9x13-inch baking dish.

2. Freeze, covered, until partially frozen, 2 to 3 hours. Gently flake ice crystals from edges into center with a fork; mix thoroughly. Freeze, covered, 2 to 3 hours more. Repeat flaking and stirring once more. Freeze, covered, 12 hours. [Alternatively, freeze in an ice cream maker according to manufacturer's directions for sorbet. Transfer to an airtight container; freeze an additional 12 hours.]

armagazine.com/sour-cherry-sorbet HIDDEN GEM PER 1/2 CUP: 148 CAL; OG FAT; 1G PRO; 35G CARB (1G FIBER, 32G SUGARS); 51MG SODIUM

ARUGULA SALAD WITH STONE FRUIT

HANDS-ON 20 MIN TOTAL 20 MIN SERVES 4 NEW RECIPE GO ONLINE TO RATE & REVIEW

For a touch of sweetness, opt for rosé vinegar, a rosé wine-based vinegar with a bright, fruity flavor.

2 Tbsp. extra-virgin olive oil

2 Tbsp. red wine vinegar or rosé vinegar

3/4 tsp. salt