Chapter XXII · Drinks and Refreshments · No. 2939
2939—Cherry Water
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2939, p. 817. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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