Tony shows Maria how to make "24th of July" fruit soup. (but don't let that fool you, you can make it any day you want!)
3 Pound, pitted
1 Tablespoon (Raspberry)
1.Combine the cherry juice and pitted cherries in a large pan.
2.Simmer the cherry mixture for 20 minutes until the cherries are softened.
3. Let cool then blend with a hand blender or in a food processor.
3. Combine the lemon juice, raspberry vinegar and cornstarch and simmer a little more.
4. Stir well and cook until slightly thickened to soup consistency.
5.Cool the soup and transfer to a large glass bowl. Chill in the refrigerator overnight.
6.Ladle into cold soup bowls, coupes or cocktail glasses and garnish with a dollop of creme fraiche or fresh yoghurt and a few fresh berries if you like.