In a medium pot, combine cherries, water, sugar, cinnamon stick, and cloves.
Bring to a gentle boil, then reduce heat and simmer 5–10 minutes until cherries are tender.
Thicken the Soup:
In a small bowl, mix cornstarch with a few tablespoons of cold water to make a slurry.
Slowly stir the slurry into the hot cherry mixture and cook 1–2 more minutes until slightly thickened.
Remove from heat and discard cinnamon stick and cloves.
Cool:
Let the soup cool to room temperature, then chill in the refrigerator for at least 2–3 hours (or overnight for best flavor).
Add Sour Cream:
Just before serving, stir in the sour cream. Add lemon juice if desired to brighten the flavor.
Serve:
Serve cold, garnished with fresh mint or a little whipped cream if you like.
✨ Tips:
Frozen sour cherries work wonderfully when fresh aren’t available.
This soup is traditionally slightly sweet and tangy, never overly thick.
Some people like adding a splash of dry white wine or a few drops of vanilla for extra depth.
If you want, I can also give you a super creamy, restaurant-style version where the soup is silky and ultra-refreshing—perfect for impressing guests at summer gatherings.
