HAWTHORNE’S COLD CHERRY SOUP

HAWTHORNE’S COLD CHERRY SOUP

 

8 Cups Fresh Bing Cherries

1 & ½ Cups Orange  Juice

½ Cup Excellent Maple Syrup

2 Tablespoons Cassis [Black Currant Liquor]

1 Tablespoon Juice of Fresh Ginger Root, grated & strained

1 Teaspoon Cinnamon

½ Teaspoon Lemon Peel

Sour Cream or Cream Fraiche

 

1)    Pit Cherries

2)    Peel Ginger, Grate & Strain ‘till you have 1 Tablespoon of Juice

3)    Place Liquid ingredients in Saucepan & Whisk

4)    Add Cherries, Cover & Boil

5)    Stir Once, Recover & Boil for 90 Seconds

6)    Remove from Heat & Chill for 2 Hours

 

Serve in individual bowls with a Dollop of Sour Cream or Cream Fraiche:  you may Garnish with a Fresh Mint Sprig

 

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