Ingredients
3/4 cup sugar
1/3 cup water
1 lb ripe cherries
4 tablespoons kirsch
1 tablespoon lemon juice
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Perfect ice spheres — minimal surface area, maximum chill
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Real maraschino cherries — Manhattan, old fashioned, ice cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Perfect ice spheres — minimal surface area, maximum chill
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Real maraschino cherries — Manhattan, old fashioned, ice cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In small saucepan bring sugar and 1/3 cup water to a boil. Reduce heat and simmer until sugar is dissolved. Remove fron heat and let cool. Pit cherries: puree in blender and strain through a fine sieve, disgarding solids. Mix in sugar syrup, Kirsh and lemon. Freeze according to you ice cream makers instructions OR pour into a cake pan and freeze to almost solid, then break up and puree in food processor. Scrape airtight container and freeze until firm).