Well, the actual title of this post should be “Sour Cherry Chocolate Chip Honey Semolina Muffins”, which would tell more about the ingredients, but it was so long that I sticked with this one. Since the freezer is full of sour cherries and we can’t eat them raw with sick stomacks (we all have gastritis & reflux in family), it’s better to use them in desserts. This is yet another semolina muffin recipe, if you remember the one with apples. I really like to put semolina in muffins, because semolina gives a nice texture and I think it increases the nice smell I get from the muffins (and I don’t know why).

(And I said I will try to post twice a week… Well, I’ll try next time…)

The second best thing about summer for me is definitely ice cream (The first one is summer vacations, of course). And when we have a lot of fresh sour cherries the garden, it would be shame not to use them in a recipe. So, I decided to make some ice cream with them. But sour cherries, as you know, are a bit “sour”, and I didn’t want to use a lot of sugar to make them eatable, so instead, adding some peaches not only made me put less sugar in it, but also gave a distinct taste to the ice cream. I also drizzled some homemade sour cherry jam before serving.