“This is so pretty and festive, besides being totally delicious! Whip this up for your special Valentine! It's also great to have year-round!It's easy, it's yummy and your Valentine is worth it! I have found that at times Maraschino cherries are hard to locate, at least in the regular supermarkets. I have seen it in very large jars in some of the places like Sam's and Costco, but unless you have the need (and the room!) for this size, here's what you can do. Make a batch of simple syrup, and add some cherry extract, which you'll find in the markets on the spice isle,and if need be, add a couple of drops of red food coloring. For the simple syrup, there are several recipeds for it here at Zaar. You use the same ratio of water and sugar, 1:1. Just bring it to a boil and stirring constantly, cook it gently until it is thickened. Cool it and store it in your fridge. I found this on the internet by lady named Linda. The amount of servings will vary, depending on whether you put it in a mold, or serve it from a bowl. Should be around 3-4 servings.”

Ingredients Nutrition

  • 2 tablespoons unflavored gelatin (2 envelopes)
  • 2 14 cups maraschino cherry syrup
  • 14 cup pineapple juice, chilled
  • 12 cup pineapple juice, heated to boiling
  • 12 cup maraschino cherry
  • 12 lemon, peeled and seeded
  • 13 cup sugar
  • 12 cup light cream
  • 2 cups crushed ice or 2 cups ice cubes
  • semi-sweet chocolate bit


  1. In a blender container that holds 5 cup, place cherry syrup and chilled pineapple juice.
  2. Sprinkle gelatin on top, then add hot pineapple juice. Cover and process at low speed until gelatin dissolves.
  3. Turn to highest speed, and add remaining ingredients except chocolate bits, and continue processing until ice is melted and mixture begins to thicken.
  4. Pour at once into a 5 cup heart-shaped pan or mold.
  5. Chill about 1 hour; garnish with chocolate pieces.

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