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Ingredients
- 2 lbs cherries (Bing or Burlat)
- 1 cup water
- 34 cup sugar, plus
- 2 tablespoons sugar
- 1 teaspoon fresh lemon juice
- 18 teaspoon almond extract (or 1 t. kirsch)
Method
- Stem cherries and remove the pits (cover up for this).
- In a medium saucepan, warm the cherries over medium heat with the water, sugar, and lemon juice until they start becoming juicy.
- Cook for 10-15 minutes, stirring occasionally, until the cherries are very soft and cooked through.
- Remove from heat and let stand until they reach room temperature.
- Puree the cherries and their liquid with the almond extract or kirsch in a blender until smooth.
- Chill the mixture thoroughly, then freeze it in an ice cream maker according to manufacturers directions.
