Cherry Ice
This simple ice highlights the flavour of the summer's ripe cherries. For the best colour, use black cherries.
Ingredients
- 3/4 cups (175 mL) granulated sugar
- 1 lb (500 g) ripe cherries
- 4 tsp (20 mL) kirsch
- 1 tbsp (15 mL) lemon juice
Preparation
In small saucepan, bring sugar and 1/3 cup/75 mL water to boil; reduce heat and simmer until sugar is dissolved. Let cool.
Pit cherries; purée in blender. Strain through fine sieve, discarding solids; mix in syrup, kirsch and lemon juice. Freeze according to manufacturer's instructions.
(Or pour into metal cake pan; freeze until almost solid, about 1-1/2 hours, then break up and purée in food processor. Scrape into airtight container and freeze until firm, about 4 hours.)
Makes 2 cups/500 mL, or 8 1/4 cup/60 mL servings.
Variation
Tart Cherry Ice
Replace the sweet cherries in Cherry Ice with sour cherries and omit the lemon juice.
Advertisement
_
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...