2 envelopes of unflavored gelatin 1/4 cup of maraschino cherry syrup 1/4 cup of pineapple juice, chilled 1/2 cup of pineapple juice, heated to boiling 1/2 cup of maraschino cherries 1/2 lemon, peeled and seeded 1/3 cup of sugar 1/2 cup of light cream 2 cups of crushed ice or ice cubes Semi-sweet chocolate bits
In a blender container that holds 5 cups. place cherry syrup and chilled pineapple juice, sprinkle gelatin on top, then add hot pineapple juice. Cover and process at low speed until gelatin dissolves. Turn to highest speed, add remaining ingredients except chocolate bits, and continue processing until ice is melted and mixture begins to thicken. Pour at once into a 5 cup heart-shaped pan or mold. Chill about 1 hour; garnish with chocolate pieces.
