Madeleine Kamman

Double Kersch

Preparation info
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

Use a small wide-mouthed jar that seals well with a rubber ring. This is nothing more than a refined version of cerises à l’eau de vie.

Ingredients

  • 1 pound sour cherries
  • 1 cup sugar
  • 2 cups

Method

Wash and dry the cherries. Cut each stem ½ inch above the berry. Put the cherries into the jar and add the sugar. Pour the Kirschwasser over the fruit. For the next 15 days, shake the jar back and forth to allow the sugar to melt. Steep at least 6 months.