Cherry Sherbet

• 2 cups frozen sweet cherries (juice included) or 3 cups very ripe pitted fresh sweet cherries (see Notes)
• 1 cup sugar
• 1 1/2 cups milk
• 2 tablespoons kirsch or other cherry liquor
• 1/4 cup fresh lemon juice

1. Put cherries in a small saucepan. Add 1/4 cup water and bring to a boil over high heat. Lower heat to medium and cook, stirring, until cherries have released their juice and pulp has softened.
2. Transfer cherry mixture to a blender and pulse 3 or 4 times to puree fruit pieces. Pour through a strainer into a medium heatproof bowl, using the back of a ladle to push any juice and puree through. Discard solids. Add sugar to hot liquid and stir until sugar has dissolved completely. Cover and chill for at least 1 hour.
3. Add milk, kirsch, and lemon juice and stir to combine. Pour into an ice cream maker and churn according to manufacturer's directions. Transfer to an airtight, freezer-safe container and freeze at least 4 hours.
4. Note: Nutritional analysis is per 1/2-cup serving.

frozen sweet cherries, sugar, milk, liquor, lemon juice

Taken from www.myrecipes.com/recipe/cherry-sherbet (may not work)