Cold Cherry Soup

This cherry recipe may be served in a bowl as a cold soup, or in a glass as a beverage.

• 2 1/2 pounds ripe cherries
• 2 1/2 cups granulated sugar
• 2 1/2 quarts water
• Juice of 1/2 lemon
• 1/4 teaspoon ground cinnamon
• 2 cups medium-dry Sherry wine

METHOD

Wash and stem cherries. Remove pits.

Combine pitted cherries, sugar, and water in a kettle and heat to boiling. Reduce to simmer for 10 minutes.

Using a slotted spoon, remove cherries into a large bowl. Set aside.

Add lemon juice and cinnamon to cherry juice remaining in kettle. Boil for 4 minutes, stirring. Remove from heat, pour over cherries and chill. Just before serving, stir in Sherry.

Serves: 8 to 12

Contributor: Cliff Lowe

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