Refreshing Chilled Cherry Soup Recipe | Easy Summer Dessert

Chilled Cherry Soup

YIELD Makes 4 servings

INGREDIENTS

1 1-pound bag frozen, pitted cherries 2 cups pinot noir 1 teaspoon lemon zest, chopped 1/4 cup sugar 1/4 cup honey Cinnamon stick 1/2 cup water Dash salt and black pepper 2 tablespoons cornstarch 1/4 cup water Lemon or cherry sorbet (optional)

PREPARATION:

1. In a large saucepan over medium heat, combine cherries, wine, zest, sugar, honey, cinnamon stick, 1/2 cup water, salt and pepper. Stir to dissolve sugar and honey. Bring to a boil, reduce heat to simmer and reduce the liquid slightly, about 15 minutes.
2. In a small bowl, combine the cornstarch and 1/4 cup water. Whisk cornstarch mixture into cherry mixture and return to a boil. Reduce heat and simmer uncovered 10 minutes or until slightly thickened.
3. Remove soup from heat. Remove cinnamon stick from soup and place in bowl. Place fine-meshed strainer over bowl.
4. Puree soup in a blender, one cup at a time until smooth. Using a rubber spatula or back of a spoon to press out liquid, strain through fine-meshed strainer. Chill completely. Remove and discard the cinnamon stick. Serve soup with a scoop of lemon or cherry sorbet, if desired.

This recipe appears in: Fruit Desserts NUTRITIONAL INFORMATION: Sodium 8 mg Protein 1 g Fiber 2 g Carbohydrate 47 g Saturated Fat trace g Total Fat <1 g Calories from Fat 2 % Calories 258 DIETARY EXCHANGE: Fat 1 Fruit 3