In a large saucepan, combine cherries, water, sugar, cinnamon stick, and cloves.
Bring to a boil, then reduce heat and simmer 10–15 minutes until cherries are soft.
Remove from heat and discard cinnamon stick and cloves.
2. Thicken the Soup:
In a small bowl, mix cornstarch with a little cold water to make a slurry.
Slowly stir the slurry into the warm cherry mixture and bring back to a gentle simmer until slightly thickened.
3. Add Creaminess:
Let the soup cool to room temperature.
Stir in sour cream or yogurt and lemon zest if using. Mix until smooth.
4. Chill and Serve:
Refrigerate for at least 2–3 hours, until completely chilled.
Serve cold, garnished with fresh cherries or mint leaves.
💛 Ashley’s Tips:
For extra flavor, add a splash of vanilla extract or a hint of almond extract.
Adjust sugar depending on the sweetness/tartness of your cherries.
This soup can be made with frozen cherries when fresh ones aren’t available — still delicious!
If you want, I can also give you a super quick 10-minute version using canned cherry pie filling — perfect when you want chilled cherry soup without all the simmering!
