Cherry Soup

Rosh Hashanah


2 (16 ounce) cans tart red pitted cherries
3 cups water
1 cinnamon stick
2 Tablespoons lemon juice
1 strip lemon peel
1 cup dry red wine
1 Tablespoon cornstarch


Drain cherries, reserving juice. Set aside 1 cup of the cherries. In a large pot combine remaining cherries, cherry juice, water, cinnamon stick, lemon juice and lemon peel. Bring to a boil, reduce heat, cover and simmer 10 minutes. Remove from heat. Puree cherry mixture, honey and wine in blender or food processor. Return to pot. Blend cornstarch with ¼ cup of water in a small bowl. Add to pot and bring to a boil. Reduce heat and cook 4 to 5 minutes. Stir in remaining 1 cup of cherries. Serve warm or chilled. If desired, garnish with a dollop of sour cream or plain yogurt and top with a small mint leaf. Serves 6.

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