Ingredients :
1
1/3 cup
1 tbsp
1 tsp
1 cup
20-ounce can frozen pitted tart red cherries, thawed
sugar
cornstarch
lemon juice
whole fresh strawberries, rinsed and hulled
dash salt
dairy sour cream
Drain cherries, reserving syrup.
Add enough water to syrup to measure 1.25 cups.
Blend sugar, cornstarch, and salt in saucepan; add reserved syrup.
Cook and stir till thick and bubbly.
Add lemon juice.
Stir in cherries and strawberries.
Chill thoroughly.
Spoon into sherbet glasses.
Top with dollop of dairy ice cream.
Refrigerate extra fruit mixture; use as a cake or ice cream topper.
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