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Serving(s) |
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2 cups (500 mL) |
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| General Category : Desserts |
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| Food Group : Fruits |
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| Preparation Method : Freeze or Refrigerate |
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| This simple ice highlights the flavour of the summer's ripe cherries. For the best colour, use black cherries. |
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Ingredients
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3/4 cup (175 mL) granulated sugar |
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1 lb (500 g) ripe cherries |
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4 tsp (20 mL) kirsch |
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1 tbsp (15 mL) lemon juice |
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Preparation
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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.)
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More Information
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Variation
Tart Cherry Ice
Replace the sweet cherries in Cherry Ice with sour cherries and omit the lemon juice.
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Nutritional information
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Per 1/4 cup (60 mL): about 113 cal, 1 g pro, 1 g total fat (trace sat. fat), 27 g carb, 0 g fibre, 0 mg chol, 1 mg sodium. % RDI: 1% calcium, 1% iron, 1% vit A, 7% vit C, 1% folate.
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Source
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Homemakers Magazine: Summer 2007
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