Method
1. Make the syrup: In a saucepan, combine sugar and water. Heat gently until sugar dissolves, then simmer for 5 minutes. Remove from heat and cool.2. Blend the base: In a blender, combine drained cherries, reserved syrup, lemon juice, and cooled sugar syrup. Blend until smooth. Add kirsch if using.
3. Chill and freeze: Pour into a shallow container and freeze for 4–6 hours, stirring every hour to break up ice crystals. Alternatively, churn in an ice cream maker.
4. Serve: Scoop into chilled glasses and garnish with a few whole cherries and a drizzle of cherry syrup.
Ingredients
• 1 jar Opies Black Cherries with Kirsch, drained (reserve syrup)
• 2 tbsp syrup from the jar
• 100g caster sugar
• 300ml water
• Juice of ½ lemon
• 1 tbsp kirsch (optional, for extra flavour)
