Home › The Principles of Cookery › Sorbet of Kirschenwasser

Sorbet of Kirschenwasser

Make some ice as follows. Mix thoroughly a pint of syrup at 35deg, and a pint of Chablis. Strain the mixture through silk into a freezing-pan, and freeze in the usual way. When frozen, flavour it with three table-spoonfuls of kirschenwasser. Put the sorbet into glasses, and serve it at dinner after the roasts.