Cold Cherry Soup

1. 1

   Mix the water, wine, sugar and lemon juice in a pan and heat. Add pitted cherries (reserve about 1/4 cup for garnish).

2. 2

   Bring to a boil; reduce and simmer for about 5 minutes.

3. 3

   Puree the cherries in a food mill, blender or food processor.

4. 4

   Transfer to a mixing bowl.

5. 5

   Add lemon zest and Kirsch.

6. 6

   Let cool to room temperature, then chill for 3 or 4 hours at least.

* Per serving · 4 servings · Values may vary.

No additional tips available.