• 2 1/4 pounds Visciole cherries (a large sized, dark skinned, sweet variety)
• 1 1/8 cups sugar
• 7/8 cup water
• Small piece stick cinnamon

Pit 1/3 of a pound of the cherries, damaging them as little as possible, and set them to cook with 1/4 cup of sugar and the piece of stick cinnamon, which you will then discard. When they are syrupy, in other words when they are no longer raw and their skins are wrinkled, set them aside. Crush the remaining cherries with your hands. Mash a handful of the pits in a mortar, and mix them into the crushed pulp. Squeeze the pulp, a bit at a time, in a cheesecloth to extract the juice and set the squeezed pulp to boil for 4 or 5 minutes in the above mentioned water. Squeeze it again in the same cheesecloth, adding the liquid to that from the first squeezing. Put all the juice on the fire with two pinches of powdered cinnamon. As it's coming to a boil, add the remaining sugar; boil it for two minutes and strain it.

Place the juice, once it has cooled, in your ice cream machine, and when it is partially frozen, mix in the reserved cherry pulp, stirring well to distribute the pieces evenly. Serve the sherbet in cups; it will be well received by all.

These ingredients will be serve eight.

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