Kirsebaersuppe (cold cherry soup)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Ripe cherries |
| 2½ | cup | Sugar |
| 2½ | quart | Water |
| 1 | Piece; (1-inch) cinnamon stick | |
| Grated rind of 1/2 lemon | ||
| ½ | Lemon ; Juice of | |
| 2 | cups | Sherry |
Directions
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@... (Nadia I Canty) on Jan 18, 1998