In a small saucepan, add the cherries and water and cook on medium-low for 10 minutes or until tender, stirring often. Let cool slightly.
Using a slotted spoon, transfer the cherries to a blender or food processor, leaving the liquid in the saucpean. Add the mint leaves and puree for 1-2 minutes or until smooth, adding reserved liquid in tbsp increments if needed.
To serve, spoon 2 tablepsoons of the puree and 2 tablespoons of yogurt into a baby-safe bowl and serve. Gently stir together.
Notes
Age: 6+ monthsYield: 12 ounces of cherry pureeNote on Yogurts: you can serve baby plain full-fat yogurt, Greek Yogurt, goats yogurt, nut or plant based yogurt. I would just recommend serving baby a plain yogurt without any added sugar. Storage: Fridge – store in an airtight container in the fridge for 3-4 days with or without the yogurt added. Freezer – the cherry puree can be frozen for up to 4 months (this and thisare my favorite freezer storage containers), it is recommend to add the yogurt after defrosting. Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!