Ingredients for Cherry Ice
- 1 cup granulated sugar
- 1/3 cup water
- 2 cups fresh black cherries
- Kirsch
- Lemon Juice
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How to Make Cherry Ice
- In a small saucepan, combine 1 cup of sugar and 1/3 cup of water. Bring to a boil over medium heat.
- Reduce heat to low and simmer for 2-3 minutes, or until the sugar is completely dissolved. Stir occasionally.
- Remove from heat and let the syrup cool completely.
- Pit 2 cups of fresh black cherries. Puree the cherries in a blender until smooth. Strain the puree through a fine-mesh sieve, discarding the solids.
- In a medium bowl, gently whisk together the cooled sugar syrup, 1 tablespoon of Kirsch (cherry brandy - optional), and the juice of 1/2 lemon.
- Add the strained cherry puree to the sugar syrup mixture and stir to combine.
- If using an ice cream maker, churn the mixture according to the manufacturer's instructions.
- If not using an ice cream maker, pour the mixture into a shallow, freezer-safe container (like a cake pan). Freeze for about 2-3 hours, or until almost solid.
- Remove from the freezer, break up the ice with a fork, and puree briefly in a food processor until smooth but still slightly icy.
- Transfer the mixture to an airtight container and freeze for another 1-2 hours, or until firm enough to scoop.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
440g
Fat
0g
Carbs
39g
