Chapter XXI · Ices and Sherbets · No. 2764
2764—Cherry Ice
Crush one pint of stoned cherries, and pound their stones. Set the whole to macerate for one hour in one pint of syrup, flavoured with Kirsch. Rub through a sieve and add the juice of a half-lemon. The preparation should measure 21°.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2764, p. 793. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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