3 cups cold water
1/4 cup sugar
1/2 teaspoon finely grated lemon zest
1/4 teaspoon cinnamon
1 1/4 pounds fresh cherries, pitted
2 tablespoons cornstarch
3 tablespoons sour cream
1 1/2 tablespoons heavy cream
- Combine 3 cups water, sugar, zest, and cinnamon in a 3 quart heavy saucepan. Bring to a boil and boil for 2 minutes until sugar is dissolved.
- Add cherries, bring back to a boil, and boil for 2 minutes. Whisk cornstarch together with 2 tablespoons cold water in a small bowl, then whisk into boiling cherry mixture. Lower heat to a simmer and whisk until slightly thickened, about 2 minutes.
- Remove from heat and cool soup completely, uncovered. When cooled, refrigerate covered for at least 2 hours. Just before serving, whisk together sour cream and heavy cream in a small bowl. Ladle soup into four bowls and drizzle with cream mixture.