Cherry Ice

1. 1

   In small saucepan bring sugar and 1/3 cup water to a boil. Reduce heat and simmer until sugar is dissolved.

2. 2

   Remove fron heat and let cool.

3. 3

   Pit cherries: puree in blender and strain through a fine sieve, disgarding solids.

4. 4

   Mix in sugar syrup, Kirsh and lemon.

5. 5

   Freeze according to you ice cream makers instructions OR pour into a cake pan and freeze to almost solid, then break up and puree in food processor. Scrape airtight container and freeze until firm).

* Per serving · 4 servings · Values may vary.

No additional tips available.