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Cherry Soup

Newman's picture
Ingredients
  Stoned cherries 4 Cup (64 tbs)
  Cold water 2 Pint
  Caster sugar 1
  Arrowroot 1 Tablespoon
  Lemon juice 1 Tablespoon
  Cherry brandy 1 Tablespoon
Directions

Simmer the cherries in the water with sugar until tender.
Pass it through a sieve and return it to the pan.
Blend the arrowroot with a little cold water, add to the pan and cook for 8-10 minutes.
Allow it to cool, add lemon juice and cherry brandy.
Chill before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Dish: 
Soup

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