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1
Set aside 18 cherries.
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2
Pit the remaining cherries, holding them over a bowl to catch the juices.
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3
Place the pitted cherries in the bowl with the juices, and place the pits in a small saucepan.
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4
Add 1 cup of the water, the rose geranium sprig, the sugar and the lemon zest.
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5
Bring to a boil, reduce the heat, cover and simmer 5 minutes.
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6
Strain the liquid in the saucepan into the bowl with the pitted cherries.
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7
Discard the pits.
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8
Transfer the cherries and liquid to a large saucepan and bring to a simmer.
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9
Simmer uncovered for 5 minutes.
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10
Remove from the heat and allow to cool slightly.
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11
Working in batches and covering the blender top with a kitchen towel to avoid hot splashes, puree the soup, about 1 1/2 cups at a time.
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12
Strain through a medium strainer into a bowl, pushing the soup through with the back of a ladle or with a rubber spatula.
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13
Stir in the almond extract, a pinch of salt and the lemon juice.
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14
Chill the soup by placing the bowl in a larger bowl of ice water, or refrigerate.
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15
When the soup has chilled, whisk in the yogurt.
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16
Taste and add more lemon juice if desired.
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17
Serve garnished with the cherries you set aside.
