Cherry Sherbet

Ingredients

• 2 tablespoons kirsch liqueur 
• 0.3 cup juice of lemon fresh
• 1.5 cups milk 
• 1 cup sugar 
• 2  2 cups frozen sweet cherries (juice included) or 3 cups very ripe pitted fresh sweet cherries (see n sweet frozen (juice included)

Equipment

• bowl
• sauce pan
• ladle
• sieve
• blender
• ice cream machine

Directions

1. Put cherries in a small saucepan.
2. 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.
3. Transfer cherry mixture to a blender and pulse 3 or 4 times to pure fruit pieces.
4. Pour through a strainer into a medium heatproof bowl, using the back of a ladle to push any juice and pure through. Discard solids.
5. Add sugar to hot liquid and stir until sugar has dissolved completely. Cover and chill for at least 1 hour.
6. Add milk, kirsch, and lemon juice and stir to combine.
7. Pour into an ice cream maker and churn according to manufacturer's directions.
8. Transfer to an airtight, freezer-safe container and freeze at least 4 hours.