Cherry Water
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- six oz. of loaf-sugar
- two lbs. of very ripe cherries
- Rub
- one pint of filtered water
Method
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- Stone two lbs.
- of very ripe cherries, and rub them through a sieve.
- Put the purée into a basin with the stones, crushed in the mortar, and let the whole macerate for one hour.
- Then moisten with one pint of filtered water, and strain the juice through a woollen bag, or muslin folded in two and stretched.
- Add a piece of well-washed ice and six oz.
- of loaf-sugar, and put the whole in the cool for twenty minutes.
- Flavour, when about to serve, with four liqueur-glassfuls of Kirsch.
- The saccharometer should register 9° when inserted into this preparation.
Plating
Cookware for this recipe
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Mortar and pestle
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Sieve