Chilled Cherry Soup
|Sugar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Pitted tart red cherries||2 Can (20 oz)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Red food coloring||2 Drop|
Combine sugar and cornstarch in a saucepan.
Stir in water, cherries with liquid, cinnamon, and cloves.
Bring to boiling over medium heat, stirring occasionally until thickened and clear.
Cover and cook over low heat 3 to 5 minutes, stirring as necessary.
Cool, then chill well.
Remove cinnamon and cloves.
Add milk gradually to chilled mixture, stirring constantly.
Tint with food coloring, if desired.
Serve soup well chilled.