Ingredients

Instructions

  1. Pit one cup of cherries and reserve.
  2. Cook remaining cherries in 3 quarts water; when tender, press through a sieve.
  3. Add the cup of pitted cherries, cinnamon stick, and lemon slices to the juice.
  4. Cook slowly for a few minutes.
  5. Make a paste of cornstarch and a little juice or water; add to soup, stirring constantly.
  6. Bring to a boil and add the sugar.
  7. Serve hot or cold.