Eau de Cerises

Ingredients

• 500 grammes cherries
• cherry stones
• 1/2 litre filtered water
• ice
• 180 grammes lump sugar
• 4 small glasses kirsch

Instructions

1. Stone 500 grammes of well-ripened cherries and pass them through the sieve.
2. Put the purée in a terrine with the stones crushed in the mortar, and let it macerate in a cool place for an hour.
3. Moisten with half a litre of filtered water.
4. Pass the juice through the jelly bag, or a stretched muslin folded double.
5. Add a piece of well-washed ice and 180 grammes of loaf sugar, and keep it cool 20 minutes.
6. Flavour at the moment of serving with 4 small glasses of kirsch. It should read 9 on the syrup gauge.