500gfrozen cherries(I used Sainsbury's Dark Sweet Cherries)
Juice of 1 lemon
Put the cherries, water and caster sugar in a large saucepan.
Bring to the boil, then lower the heat and simmer for 5 minutes.
Then, add the lemon juice and simmer for a further 5 minutes.
Cover, set aside and leave until cool. Then strain through a sieve or muslin, squashing the cherries with a fork to get as much liquid out of them as possible. (Don't throw away the 'pulp' - it makes a delicious topping for a scoop of vegan ice cream!).
Pour into a sterilized bottle and keep in the fridge, or straight into ice cube trays if storing in the freezer.