Cherries- 2 1/2 cup
Strawberry- 1 cup
Sugar- 1 cup
Water- 1 1/2 cup
Ginger - 2 thin slice
Mint- 5-6 leaves
Juice of one lemon
Rum extract- a few drops (optional)
Remove the seeds from the cherries and the top stem of the strawberry.
In a medium sauce pan add half of the pitted cherries, one cup strawberry, sugar, sliced ginger, mint leaves and water. Bring this to a boil. Simmer in low flames for 6-8 minutes till the fruit is soft and the syrup thickens. Switch off the flame and strain and allow the syrup to cool down.
Add the rest of the cherries, rum extract, lemon juice and the syrup into a mixer and blend into a smooth puree. Pour into a container and refrigerate till it is chilly.
Pour into chilled ice cream maker and churn for 15 minutes or till you attain a desired consistency. Transfer into a freezer safe container and let it set for at least 2 hours.
If you want to make it without the ice cream maker, simply pour the puree into a freezer safe container and freeze for 2-3 hours. Transfer it into a food processor and blend till smooth. Transfer into the freezer safe bowl and let it set for 4 hours.
Hope you will all enjoy!