Cherry Sorbet

Rinse lemon with hot water, grate zest and squeeze juice. Combine lemon zest, sugar, cherry juice and liqueur. Bring to a boil, stirring. Cool and strain through a sieve. Beat egg white until stiff and stir into mixture.

Place mixture into an ice cream machine and prepare per instructions. Otherwise, pour into a shallow metal bowl and freeze for about 4 hours in the freezer, stirrng occasionally.