2 (16 oz. ea.) cans pitted cherries, in syrup
1/4 cup dried mint leaf, finely chopped
8 oz. white chocolate
1 to 2 tbsp. lemon juice (optional)
dash of salt

In a bowl pour cherries with syrup. Add mint leaf and fold in, until well-incorporated. Chop white chocolate into 1-inch pieces and add. Add lemon juice (if desired) and salt, and stir until well distributed. Cover and refrigerate overnight.

Serve with vanilla or mint ice cream, or whipped cream.

Submitted by: Daniel Lee Mishkin