Cherry jelly

This jelly is good both warm and cold - you should not add ice cream to the cold one.

Ingredients

• Water 200 ml
• Frozen cherries 500 g
• Starch 4 teaspoons
• Sundae to taste

Directions

1. 1. Cherry puree (you can make it by simply breaking frozen pitted cherries in a blender) dilute with cold water. Its amount can be changed depending on the desired density of the jelly.
2. 2. Bring the cherry water to a boil, add the starch (previously diluted in a small amount of cold water), remove from heat and allow to thicken, after which the jelly must be mixed well.
3. 3. Put a scoop of ice cream in glasses, pour warm jelly.