Mont Blanc Cherry Slush
This icy pleasure will awake nostalgic memories of that good old slush from the summers of our youth. First, make cherry juice, adding a good quantity of lemon juice, then dump everything into the ice cream maker to turn it into slush. Divide among glasses and top with a scoop of ice cream. Drink it […]
Ingredients
- 2 1/2 cups (340 g) frozen cherries
- 1 cup (210 g) sugar
- 2 1/2 cups (625 ml) water
- 1/2 cup (125 ml) lemon juice
- 2 cups (500 ml) vanilla ice cream
Instructions
- In a small pot, bring the cherries, sugar and 1 cup (250 ml) of the water to a boil. Simmer for 5 minutes.
- Place a sieve over a bowl. Strain the cherry mixture through the sieve, pressing with the back of a ladle to extract as much juice as possible. Compost the residue. Add the remaining water and the lemon juice. Cover and refrigerate until completely chilled, about 1 hour.
- Pour the chilled cherry mixture into an ice cream maker and churn for 20 minutes, or follow the manufacturer’s instructions, until it reaches a slushy consistency.
- Serve the slush in glasses. Add a scoop of vanilla ice cream to each glass. Serve immediately with a straw and a spoon.
This icy pleasure will awake nostalgic memories of that good old slush from the summers of our youth. First, make cherry juice, adding a good quantity of lemon juice, then dump everything into the ice cream maker to turn it into slush. Divide among glasses and top with a scoop of ice cream. Drink it with a large straw, a long spoon, and try to avoid brain freeze!