Cherries with Kirsch and Sorbet
Use this simple recipe with other favorite fruits and sorbets.
- Servings: 4
Source: Martha Stewart Living, June 1995
- 1 pound fresh Bing cherries, halved and pitted
- 2 tablespoons kirsch
- 2 tablespoons sugar
- 1 pint lemon sorbet
In a small bowl, toss together cherries, kirsch, and sugar. Let stand until cherries soften and become juicy, about 1 hour.
Place a large scoop of sorbet in each of four chilled wine goblets or dessert glasses. Spoon cherries over, and serve immediately.