Recipe by Annacia
This simple ice makes the most of summers ripe cherries. For great color, use Black Cherries. The 4 hrs cook time is freezing time without an ice cream maker. Don't expect a hard freeze for this ice, it will remain in a semi-hard frozen state. It's delicious as it is :D
Top Review by Susiecat too
Fantastic deep cherry flavor! I did make one batch as written, and another batch with dried tart (but sweetened) cherries. For the dried cherry batch I used almond extract instead of the kirsch. I liked both. The fresh cherry batch appealed more to the adults, the dried sweetened cherry batch appealed more to the kids. I took the leftovers from each and combined them. Yum. This didn't freeze completely for me, either, though it was in a very cold deep-freezer for over four hours. I might make a batch of vanilla ice cream and swirl this together with the vanilla, next. Thanks, Annacia!
Directions See How It's Made
- In small saucepan bring sugar and 1/3 cup water to a boil. Reduce heat and simmer until sugar is dissolved.
- Remove fron heat and let cool.
- Pit cherries: puree in blender and strain through a fine sieve, disgarding solids.
- Mix in sugar syrup, Kirsh and lemon.
- 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).