Cherry Water Ice (Glace aux Cerises)

Ingredients

• 1 lb. Morello cherries
• 1 pt. syrup for ices
• Juice of 1 lemon
• 1 table-sp. noyeau or maraschino
• A few drops of carmine

Method

1. 1

   Stalk the cherries, wipe them in a clean cloth and then stone them.

2. 2

   Crack some of the stones and pound the kernels in a mortar.

3. 3

   Add the cherries and pound them also.

4. 4

   Make the syrup according to directions, pour it boiling hot over the cherries and kernels, add the lemon juice, cover, and stand until cold.

5. 5

   Rub through a hair sieve, add the liqueur, colour with carmine and freeze.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 773. The excerpt below is the record exactly as published.

Cherry Water Ice (Glace aux Cerises) 1 lb. Morello cherries. 1 pt. syrup for ices. Juice of 1 lemon. 1 table-sp. noyeau or maraschino. A few drops of carmine

Cook this with the app: pantry check, scaling, and the assistant.