Chilled Cherry Soup
Author: Lil' Miss Cakes
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
- Drain the cherries and reserve the liquid in a measuring cup. Add water to the drained liquid until it equals 3 cups.
- Pour cherry juice/water mix into a medium saucepan.
- Add sugar, lemon juice, and cinnamon stick and bring to a boil, to dissolve the sugar.
- Once boiling, add the reserved cherries, bring back to a boil and cook for 10 minutes, until the cherries are soft.
- In a small bowl, mix the cornstarch with 1 Tbs. cold water and mix until there are no lumps.
- 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.
- 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
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