Chilled Cherry Soup
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Cook time: 
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Serves: 8
 
Ingredients
  • 3- 14.5 ounce cans pitted sour cherries (in water)
  • 1 cup water
  • 1 cup sugar
  • 1 Tbs. lemon juice
  • cinnamon stick
  • 1 Tbs. cornstarch
  • 1 Tbs. cold water
Instructions
  1. Drain the cherries and reserve the liquid in a measuring cup. Add water to the drained liquid until it equals 3 cups.
  2. Pour cherry juice/water mix into a medium saucepan.
  3. Add sugar, lemon juice, and cinnamon stick and bring to a boil, to dissolve the sugar.
  4. Once boiling, add the reserved cherries, bring back to a boil and cook for 10 minutes, until the cherries are soft.
  5. In a small bowl, mix the cornstarch with 1 Tbs. cold water and mix until there are no lumps.
  6. Add the cornstarch/water mixture to the boiling cherries and stir gently for 2 minutes to cook out the starch and slightly thicken the soup.
  7. Remove from heat and chill in the fridge until ready to serve.
Recipe by Lil' Miss Cakes at https://lilmisscakes.com/2013/chilled-cherry-soup