Cold sour cherry soupUser Submitted Recipe
6 c water
4 c fresh or frozen sour cherries
2 sticks cinnamon
2 c sugar or equivalent sweetener
1 1/2 c heavy cream
3/4 c red wine
Bring water to boil add cinnamon and cherries. Bring back to boil and cook 45 min if fresh cherries and ten min. if frozen. Once this is complete add sugar or sweetener. You may need more or less according to one's sweetness level. Continue to boil until all the sugar is dissolved. Remove from heat remove cinnamon sticks.
This now must be refrigerated until cool and can be made up to 3 days before serving.
When ready to serve add 1/2 the cream and the red wine.
Whip the other 1/2 of cream to use
as topping for soup when serving.
Soup can be refrigerated for up to 3 days.
I have no idea, all I know I love it and it tastes so good
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