| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 1/2 | lb | Ripe cherries |
| 2 1/2 | c | Sugar |
| 2 1/2 | qt | Water |
| 1 | Piece; (1-inch) cinnamon stick | |
| Grated rind of 1/2 lemon | ||
| 1/2 | Lemon ; Juice of | |
| 2 | c | Sherry |
INSTRUCTIONS
Wash and stem cherries. Remove pits but do not discard them. combine cherries, sugar, and water in large enamel or agate kettle and heat to boiling. Simmer for a few minutes. With slotted spoon, put cherries into large bowl. Put cherry pits in a small heavy plastic bag. Wrap bag with a towel and crush pits by hitting them with a hammer. Add crushed cherry pits to hot cherry juice with cinnamon stick and lemon rind and juice. Stir and let boil for 3 or 4 minutes. Remove from heat, strain, and pour over cherries. Chill. Just before serving add sherry. Makes 8 or more soup servings, 12 or more large beverage servings. NOTE: Should be served very cold, in chilled glasses or bowls. Plain cookies or wafers go with this traditional favorite. Posted to recipelu-digest Volume 01 Number 556 by ncanty@juno.com (Nadia I Canty) on Jan 18, 1998
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