|Sour cherries||1 Can (10 oz)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
|Cherry cordial/Liqueur||1 Tablespoon|
|Lemon juice||2 Teaspoon|
Drain cherries; reserve juice.
Whip cream until almost stiff.
Beat in 1/2 cup sugar and vanilla; fold in rice.
Fold in cherries; spoon into sherbet glasses.
Chill until ready to serve.
Combine reserved cherry juice and enough cordial to make 1 cup liquid; pour into saucepan.
Add remaining sugar, lemon juice and cornstarch.
Simmer until slightly thickened; cool.
Pour over cherry mixture.