1. Puree the pitted cherries in a food processor. Add red food colouring if cherry puree is not dark. 2. Combine water and sugar and sitr until sugar is dissovled. Add 2 tsp lemon juice and birng to a boil. Boil for 5 minutes skimming when necessary. 3. Remove from heat and let stand until cool. 4. Combine the cherry puree with cooled syrup, lemon juce and milk. Chill overnight. 5. Next day pour into an ice cream maker and churn (follow instructions for sorbet). 6. Pour into a freezer container and place in freezer. ---------------------------------------------------------------------------
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Ingredients
