- 1/2 cup simple syrup
- 1 pound fresh or frozen pitted sweet dark cherries
- 3/4 cup sweet Riesling wine
- 1/4 cup Luxardo
- 1/4 cup lime juice
- Into a blender, add the simple syrup, cherries, wine, Luxardo and lime juice. Puree until liquefied. Scoop off any foam that has risen to the top. Pour the mixture into each pouch up to the indicated fill line. Seal closed and freeze for a minimum of 8 hours or overnight.