History Dish Mondays: Kirschwasser Sorbet

Instead of attempting the Maraschino Ice Cream I had originally planned for my Ice Cream Social, I decided something a little lighter would be in order after all that heavy cream.  So instead, I’m reviving my Kirsch Sorbet recipe from The Devil in the White City Dinner Party. This recipe was a huge hit, so I highly recommend it.  Additionally, it’s important to garnish the sorbet with a good quality cherry preserve.  The sweet and tart flavor of the preserved cherries are the perfect compliment to the sorbet.

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Kirsch Sorbet
Modern recipe adapted from
The Chocolate Traveler.


½ cup confectioners sugar
½ cup skim milk
½ cup heavy whipping cream
1 cup water
¼ cup + 1/8 cup kirschwasser

Bring the milk, cream and sugar to a boil and simmer until the sugar has dissolved. Remove from heat and stir in the water. Add the kirsch to taste. Pour into ice cream maker and freeze for about 20 minutes.  Transfer the ice cream to an airtight container and freeze until ready to eat. Garnish with cherry preserves.

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