2 eggs
1 tablespoon lemon juice
1/3 cup lemon juice
2 tablespoons lemon zest
1 (2 ounce) can sliced cherries
1 cup sugar
4 tablespoons cider vinegar
1 1/2 cups egg wash
2 tablespoons lemon zest
Place eggs in a saucepan of 1/3 cup boiling water. Remove from heat, whisk in lemon juice. Bring to a boil, stirring constantly. Let cool.
Cut the lemon zest into thin strips. Place on bottom of cookie sheet and fill with cherries, sugar, vinegar, egg wash, lemon zest and lemon peel. Freeze until firm, about 3 hours.
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