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1
Bring the water to a boil. In a bowl, combine the almonds, aniseed, salt, and sugar. Pour in the boiling water. Let cool, then refrigerate overnight. (If you don't have time to let it sit overnight, don't worry, just move on to the next step.)
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2
Puree the almond mixture in a blender and get it as smooth as possible. Strain through cheesecloth into measuring cup with a spout. Pour into ice cube trays and freeze.
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3
When the almond ice cubes are completely frozen, fit your food processor with the grating blade. Grate the ice cubes, a few at time. Immediately transfer the almond snow to a freezer container and freeze the grated almond ice.
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4
Meanwhile, make the cherry glaze: pit the cherries, reserving the pits. In a small saucepan, combine 1 1/2 cups fresh cherries, the water, reserved pits, dried cherries, and Aperol. Bring to a simmer and cook gently for 30 minutes. Strain the mixture, pressing the solids to extract as much juice as possible, into a clean saucepan. Boil this mixture until it's a light syrup.
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5
Just before serving, fold the remaining 1 cup fresh cherries into the syrup. Spoon the almond ice into chilled shallow bowls, making a small well in the center. Spoon a few cherries and some syrup into the well. Enjoy - quickly!
