1 lb bag of frozen cherries pitted (reserve 4 cherries for garnishing)
½ cup (4oz) water
½ cup (4oz) Riesling or other medium-dry white wine
2 T sugar
2 T lemon juice
2T Kirsch (cherry brandy)
1 cup sour cream (plus extra for garnishing)
lemon verbena leaf or mint for garnishing
Bring to a boil cherries, water, Riesling, sugar and lemon juice. Reduce heat and simmer for 5 minutes. Remove from heat and puree in a blender. Add the Kirsch and then refrigerate several hours or overnight. Before serving blend in the sour cream. Serve in well chilled bowls, garnish with a dollop of sour cream, a cherry and a mint sprig.
This will make 4 breakfast portions served with another course or two. If you double the recipe it will make 6 or 8 servings for a soup before dinner in the summer.