0/5
(0 Votes)
Ingredients
- see below
Preparation
Step 1
Take 2 pounds fresh or frozen sour cherries thawed and pitted (set a colander over a bowl and drain cherries, draining the liquid and saving it) and put them in a foot processor and puree. Pass through a fine sieve and set over a medium bowl. Press cherries to extract juice. Discard pulp. Add the reserved liquid and 1 tsp balsamic vinegar. Make a simple syrup of 3 tbsp. sugar with 2/3 c water. LEt cool. Add cooled syrup to juice and stir to combine. Pour this into a shallow metal pan and place in freezer. Stir periodically and freeze for five hours before done.