Auvergne White Cherry Water Ice from Fancy Ices by Agnes B. Marshall
Take the pulp of a quart of raw ripe white-heart cherries, rub it through a fine sieve, mix with it a pint of lemon-water ice, six or eight drops of Marshall’s
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Cooking tools:
- Fine-mesh sieve
- Mixing bowl
- Spoon
- Freezer
Ingredients
- marshall’s almond essence
- cherries
- white-heart cherries
- lemon-water ice
- silver rays (white) rum
- marshall’s kirsch syrup
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