Cherry Italian Ice

Steps

1. Whisk 120 ml water120 ml water½ cup water180 ml water180 ml water¾ cup water and 85 g caster or granulated sugar100 ml caster or granulated sugar¼ cup + 3 tbsp granulated sugar130 g caster or granulated sugar150 ml caster or granulated sugar⅔ cup granulated sugar in a bowl for about 2 minutes, until the sugar has dissolved.
2. Stir in 250 ml sour cherry juice250 ml sour cherry juice1 cup + 1 tbsp tart cherry juice375 ml sour cherry juice380 ml sour cherry juice1⅔ cups tart cherry juice and 15 ml fresh lemon juice1 tbsp fresh lemon juice1 tbsp fresh lemon juice25 ml fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Italian Ice.
5. If it looks crumbly or powdery, add 15 ml sour cherry juice1 tbsp sour cherry juice1 tbsp tart cherry juice25 ml sour cherry juice1½ tbsp sour cherry juice1½ tbsp tart cherry juice and run Re-spin.

To serve: Serve in small chilled glasses, each topped with a fresh cherry.