2 pounds fresh sweet or sour cherries, stemmed and pitted
2 cups of water
10 teaspoons of sugar, more if you use sour cherries
1 cinnamon stick
1/8 teaspoon fresh lemon juice
1 cup dry red wine
Wash, stem and pit the cherries. Place them in a pot along with the water, sugar, cinnamon stick and lemon juice. Bring to a boil, reduce heat and simmer, uncovered for 15 minutes, stirring often. Add the wine and cook 3 more minutes. Remove from heat, remove the cinnamon stick. Blend the cooked cherries in a blender, food processor or using an immersion blender. I actually used a vitamix and then passed my soup through a chinois. The result was a very smooth soup. The recipe suggests reserving a few whole cherries to add to the purred soup for texture which I did not do. Chill several hours or overnight and garnish with a drizzle of crème frâiche if you like.