- 1 1⁄4 kg cherries
- 2 1⁄2 cups icing sugar
- 2 1⁄2 liters water
- 1 stick cinnamon
- 1⁄2 lemon, zested
- 500 ml sherry wine
Directions See How It's Made
- Wash the cherries; remove the pits but reserve them. Combine the cherries, sugar and water.
- Heat to the boiling point, stirring often. Remove from the heat and lift the cherries to a deep bowl.
- Crush the cherry pit with nut crackers or mortar and pestle and add them to the hot juice with the stick of cinnamon and the lemon peel. Let boil 5 minutes, strain and pour over the cherries in the bowl. Chill.
- Just before serving add the sherry wine and blend well.