Cherry Ice - cooking recipe

Ingredients

3/4 cup sugar
1/3 cup water
1 lb ripe cherries
4 tablespoons kirsch
1 tablespoon lemon juice

Preparation

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).