|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.
Serving size: Complete recipe
Calories 688 Calories from Fat 94
% Daily Value*
Total Fat 11 g16.6%
Saturated Fat 5.5 g27.7%
Trans Fat 0 g
Cholesterol 23.4 mg7.8%
Sodium 37 mg1.5%
Total Carbohydrates 156 g51.9%
Dietary Fiber 21.8 g87.2%
Sugars 122.3 g
Protein 11 g21.6%
Vitamin A 17.8% Vitamin C 113%
Calcium 22% Iron 21.2%
*Based on a 2000 Calorie diet