Cold Cherry Soup Recipe

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Cold Cherry Soup

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Ingredients:
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

Directions:
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