Instructions: Place egg whites, sugar, water, cream of tartar, syrup and vanilla essence in a large bowl. Whisk together until thick and smooth.

Whip double cream until softly stiff and fold into egg white mixture.

Fold in soured cream, liqeur and cherries.

Pour into a freezer container and freeze until half frozen.

Stir with a fork, breaking up ice crystals.

Cover and freeze until firm.

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