INGREDIENTS

  • 16 ounces stoneless cherries
  • 5/8 cup water
  • 1 tablespoon cornstarch
  • 1/8 cup sugar
  • 1 tablespoon lemon juice
  • 1 cup sour cream
  • 4 mint leaves

DIRECTIONS

  1. Empty the can into a strainer over a pan. Push the cherries through the strainer (mash them in a blender first if this is to hard).
  2. Add the water,and cook over a medium heat until the mixture starts to boil.
  3. Mix the cornstarch and sugar with a little water. Add this to the soup. Cook for ten minutes, stirring all the time.
  4. Add the lemon juice.Pour into a bowl and chill in the fridge.
  5. Serve with a spoonful of cream and a few mint leaves and enjoy!