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

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