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    Iced Sour Cherry Soup

    1 1/2 pounds fresh cherries
    3 cups dry white wine
    3/4 cup sugar
    2 cinnamon sticks
    grated rind of 1 lemon
    juice of 2 lemons
    1/2 pint light sour cream
    1/2 pint cream

    Pit the cherries and place in a pan with the wine, sugar, cinnamon, lemon rind, and juice. Bring to the boil slowly and simmer for 5 minutes. Turn off heat and cover to infuse for 15 minutes. Mix both creams into a tureen, then add the cherry mixture. Chill well.

    Serves 6


 

 

 

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