CHERRY SORBET

Ingredients:
Red cherries - 1 can (425 gms)
Castor sugar - 175 gms
Cherry brandy - 2 tbsp
Egg whites - 2

Method:

• Drain the cherries ad make the juice up to 600 m with water.
• Put the liquid and sugar into a heavy based saucepan.
• Heat gently until the sugar has dissolved. 
• Increase the heat and cook rapidly until the thread stage is reached. Allow to cool.
• Stone the cherries and liquidize or sieve them to a puree.
• Stir the puree into the cold syrup and add the cherry brandy.
• Pour the mixture into a freezer container and, stirring occasionally, freeze for about  1 1/2 hours until mushy.
• Beat the egg whites until they form soft peaks and fold into the cherry mixture.
• Cover, seal and freeze.