| 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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