This version of the classic Hungarian Cherry Soup is the perfect summertime treat and could be served as a starter or dessert. Hot or cold: it's equally delicious, easy to prepare and it looks absolutely gorgeous when you serve it in a white bowl.
- Cherries - 1 lb/450g, fresh and pitted or canned
- Cinnamon - 1 stick, broken in two
- Cloves - 3
- Lemon - Juice from 1/2 lemon
- Honey - 1/4 cup / 60ml
- Sugar - 1/4 cup / 60ml
- Light Red Wine or White Wine - 1 cup / 250ml
- Water - 1 cup/250ml
- To Garnish
- Crème Fraîche -
- Mint - a few leaves
Place the cherries in a large saucepan. Sprinkle the sugar on top of the cherries and place the cinnamon stick and cloves on top. Pour in the wine, honey, water and lemon juice. Bring to a boil, reduce the heat, stir occasionally and simmer covered for 20 minutes or until the cherries are soft. Taste the soup and ,if required, adjust flavour with crème fraîche, lemon juice or sugar. Discard spices, laddle into bowls and serve with a dollop of crème fraîche and some fresh mint.
If you like to serve it cold: cover tightly and refrigerate overnight.