Preparation:
Rinse the berries, Put in a non-rcorroding saucepan with 1/2 cup of the water and cook, covered, stirring occasionally, for about 10 minutes, or until the berries are soft. Puree through a food mill and strain to remove the seeds. Measure 2 cups. Boil the remaining 2 cups water with the sugar for a few minutes. Cool slightly and stir in the puree. Chill. Flavor with kirsch and freeze according the instructions with your ice cream maker. |
