Try this Kirsebaersuppe (Cold Cherry Soup) recipe, or contribute your own.
Suggest a better descriptionWash and stem cherries. Remove pits but do not discard them. combine cherries, sugar, and water in large enamel or agate kettle and heat to boiling. Simmer for a few minutes. With slotted spoon, put cherries into large bowl. Put cherry pits in a small heavy plastic bag. Wrap bag with a towel and crush pits by hitting them with a hammer. Add crushed cherry pits to hot cherry juice with cinnamon stick and lemon rind and juice. Stir and let boil for 3 or 4 minutes. Remove from heat, strain, and pour over cherries. Chill. Just before serving add sherry. Makes 8 or more soup servings, 12 or more large beverage servings. NOTE: Should be served very cold, in chilled glasses or bowls. Plain cookies or wafers go with this traditional favorite. Posted to recipelu-digest Volume 01 Number 556 by ncanty@juno.com (Nadia I Canty) on Jan 18, 1998
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Serving Size: 1 Serving (4311g) | ||
Recipe Makes: 1 | ||
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Calories: 7255 | ||
Calories from Fat: 21 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 79.2mg | 3 % | |
Potassium 3030mg | 80 % | |
Total Carbohydrate 1742.9g | 513 % | |
Dietary Fiber 28.1g | 112 % | |
Sugars, other 1714.8g | ||
Protein 13.3g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7255
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