Cherry Soup recipe

Here’s a sweet but not too heavy dessert soup that can be enjoyed cold or at room temperature.

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Ingredients:

2 cups pitted cherries
1 ¾ cups water
¼ cup sugar
2 tablespoons fresh lemon juice
¼ teaspoon ground cinnamon
½ cup dessert red wine
1 ½ teaspoons cornstarch

Directions:

1) Combine cherries, water, sugar, lemon, and cinnamon in a medium saucepan. Bring to a heat over medium heat; reduce to a simmer and cook 5 minutes.

2) Dissolve cornstarch in wine in a small bowl; add to soup mixture and stir well. Cook over low heat, stirring occasionally, until thickened, about 10 minutes.

3) Chill mixture 30 minutes. Transfer to a food processor and blend until smooth. Chill and serve.

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