Triple tested: Relax in the sunshine with this refreshingly fruity ice slush made with seasonal cherries. Brought to you by Essentials magazine
- 125g caster sugar
- 375g pitted cherries
- 4-5tbsp Cointreau, cherry brandy or your favourite liqueur.
- Almond biscuits
In a pan, gently heat 125g caster sugar in 175ml water until dissolved. Add 375g pitted cherries and heat through. Cool, then add 4-5tbsp Cointreau, cherry brandy or your favourite liqueur. Transfer to a blender and whizz until smooth. Pour into a large plastic container and freeze overnight.
To serve, crush with a fork then leave in the fridge for about 30 mins to soften a little, before spooning into 4 glasses. Serve with almond biscuits.
Top tip for making Cherry slush
Oxo Good Grips sells a brilliant cherry pitter,£10, to make preparing them effortless - you can use it to pit olives, too.