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Cherries with Kirsch and Sorbet

Use this simple recipe with other favorite fruits and sorbets.

  • Servings: 4
Cherries with Kirsch and Sorbet

Source: Martha Stewart Living, June 1995


  • 1 pound fresh Bing cherries, halved and pitted
  • 2 tablespoons kirsch
  • 2 tablespoons sugar
  • 1 pint lemon sorbet


  1. In a small bowl, toss together cherries, kirsch, and sugar. Let stand until cherries soften and become juicy, about 1 hour.

  2. Place a large scoop of sorbet in each of four chilled wine goblets or dessert glasses. Spoon cherries over, and serve immediately.


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