It is so hot today!
Getting a cold dessert sounded great and it is cherry season here in Germany.
Due to icy weather during the cherry blossom time and the huge amount of rain in the last weeks, the cherry harvest is smaller than usual. The prices are a lot higher too.
The original Hungarian recipe calls for sour cherries. But sweet cherries work well too. There are two different versions of this cherry soup. You can take the boozy way and cook the cherries in red wine.
But no alcohol for me today. I used water infused with wine berry-cranberry juice.
I had to pit them first. A very juicy work with a lot of splatters.
Recipe for 2:
300 g pitted cherries
500 ml water
6 cloves
1 cinnamon stick
4 tsp sugar
1 lemon
100 g sour cream
1 tsp potato starch + 1 tbsp water
Add water, cherries, sugar, cloves, cinnanon to a pot, bring to a boil and reduce heat and cook for 10 minutes.
Mix starch with water and add at the 8th minute. Pull the pot off the heat, add lemon juice and check sugar level.
Stir in the cream and cool down to room temperature. Then put in the fridge.
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