- 650-700g bottled morello pitted cherries
- 20g lindt 70% dark chocolate, to taste
- Drain the cherries thoroughly.
- Place the cherries in a blender and blend until smooth.
- Pour the cherrie blend into a tub for freezing.
- Finely grate the chocolate and stir the gratings through the cherrie blend.
- Freeze until solid enough to serve.
- Any chocolate of your choice may be used. Lindt is just my favourite for cooking with.