Fresh Cherry Soup with Lemon Sorbet

1. 1

   In a medium saucepan, bring the cherries, wine, water and brown sugar to a boil.

2. 2

   Reduce the heat to low and simmer for 10 minutes.

3. 3

   Let cool for 15 minutes, then pass the cherries through a food mill fitted with a fine disk into a glass bowl or puree in a food processor.

4. 4

   Cover the soup and refrigerate until cold, at least 2 hours or overnight.

5. 5

   Add the sour cream, lemon juice and almond extract to the cherry soup and whisk until smooth.

6. 6

   Ladle the soup into bowls and top with the lemon sorbet.

7. 7

   Garnish each bowl with a mint sprig and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.