Chilled Cherry Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 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
  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