Sour Cherry Sherbet
- 2 cups sugar
- 1 ½ pounds fresh sour cherries
- 5 cups water
Combine the sugar with water in a medium-size saucepan and stir the mixture over low heat until the sugar has dissolved. Add cherries and simmer for about 20 minutes.
Using a slotted spoon, remove the cherries from the pan. Pass them through a strainer, pressing them to extract all the juice. Discard the cherries. Chill the juice for at least 30 minutes and serve over crushed ice.
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