Wash and pit the cherries thoroughly (see tip). Then pour cherry juice or water into a saucepan. Add pitted cherries, lemon zest and lemon juice and simmer over low heat, stirring constantly, until a creamy consistency is reached. Add cinnamon and sugar and stir until sugar is dissolved.
The grits may burn slightly during this step.
Mix the cornstarch with very little water and stir thoroughly into the cherry grits, bring to the boil again briefly.
Tip:
If you don’t have a corer, simply cut the cherry around the stone and turn the halves against each other.
