Combine the cherries, 2 tablespoons sugar and cherry eau die vie in a bowl and muddle using a muddler or a potato masher, leaving some chunks in the cherries. Let sit at room temperature for at least 15 minutes to allow the cherries to break down and the juice to flow.
Whip the cream to super soft peaks with the remaining 2 tablespoons sugar.
Add the crushed ice to the cherries and toss well. Divide among 4 small bowls and top with a few tablespoons of the loosely whipped cream. Garnish with mint.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.