Remove the stones from 500 g (1 lb 2 oz) of very ripe cherries and pass the fruit through a sieve. Place this pulp in a basin with the crushed stones and allow to macerate in a cool place for 1 hour. Moisten with 1 litre (1¾ pt or 4½ U.S. cups) filtered water then pass through a jelly bag or double muslin.
Add a piece of ice, 180 g (6 oz) sugar and keep in a cool place for 20 minutes. Finish by flavouring it at the last minute with 1 dl (3½ fl oz or ½ U.S. cup) Kirsch. The drink should be at 9° on the saccharometer.