Cold Cherry Soup
(or 8 cups pitted sour cherries)
Bring water, sugar, cinnamon stick and cherries to a boil. Simmer 10 minutes (or 30 minutes if using fresh cherries) stirring frequently to avoid the cherries burning.
Add cornstarch/water mixture and cook until clear and slightly thickened. Discard cinnamon stick. Remove about 1 cup of cherries and liquid (or more) and puree in blender. Return to the rest of soup.
Cool mixture. Add wine and cream, blend well and chill thoroughly (best overnight). Just before serving, add sweet liqueur. Garnish with mint springs and a dollop of sour cream if desired. Makes lots!