Dark Cherry Sherbert..
3 cups field fare frozen cherries
1 cup sugar
1 1/2 cup whole milk
1 tablespoon heavy cream
1 tablespoon cherry alcohol (kirsch)
1 lemon, juiced
Add cherries to a saucepan with sugar. Bring to a slow boil and cook until cherries are softened and the liquid is syrupy. Cool to room temperature.
Add cherries and cherry juice to a blender and blend until smooth. Add milk, cream, kirsch, and lemon juice and blend quickly. If you like pulp then directly freeze according to ice cream maskers instructions. If you prefer it smooth pass the cherry mixture through a sieve and discard the solids before pouring into the ice cream maker.
Transfer to an airtight container and freeze for at least 24 hours before serving.