Cherry Sherbet

Add cherries to a saucepan with sugar. Bring to a slow boil and cook until cherries are soft and liquid is syrupy. Cool to room temperature.

Add cherries and juice to a blender or food processor. Blend until smoooth, stopping short of totally liquefying it if you’d like a little pulp. Add milk, cream, booze, and lemon juice and blend briefly.

Freeze according to your ice cream maker’s instructions, then transfer to an airtight freezer container and freeze for at least 24 hours before serving.

Scoop into a pretty glass and serve. If you’re feeling dangerous, mix with a little cold white wine for a delicious “milkshake.” Just don’t tell anyone I told you to do that.