|Black cherries||2 Pound (8 Cups Or 1 Kilogram Ripe Ones)|
|Lemon juice||1⁄2 Tablespoon (Juice Of 1/2 Lemon)|
|Ground cinnamon||1 Teaspoon|
|Honey||1 Teaspoon (Or To Taste)|
|Sour cream||3 Tablespoon|
Wash and pick over the cherries. Take out the stones. Put the cherries in a bowl with the lemon juice, cover with vented cling film (plastic wrap) and cook for 3—5 minutes until the fruit is very soft.
Transfer the cherries to a blender of food processor and blend with a little honey and a small pinch of cinnamon to taste. Add enough water to thin the soup to the desired consistency.
Allow to cool, then chill in the fridge.
Serve with a swirl of sour cream and decorate with mint leaves if liked.