We make this soup in the summer with fresh cherries and serve it cold. In the winter we use frozen cherries and serve it warm. 

• 2 pounds (4 C.) fresh or frozen cherries, stemmed and pitted
• 2 C. water
• 2 C. medium-dry white wine
• ¼ C. sugar
• 4 tsp. cornstarch
• 1 Tbsp. fresh orange juice
• 1 Tbsp. fresh lime juice
• 1 tsp. lime zest
• Sugar to taste or lime juice to taste
• Dollop of sour cream or plain yogurt
• Spring of fresh mint (for garnish)

Place ½ cherries in a soup pot along with water and wine. Bring to a boil. Reduce heat and simmer until the cherries are soft (about 15 min.) Puree in blender/food processor until smooth. Combine sugar and cornstarch in a small bowl, then add 3 Tbsp of cherry mixture and stir well. Return cherry puree and cherry paste to the pot and cook over high heat, whisking until thickened (about 5 min.) Reduce heat and stir in remaining cherries, juices, and zest. Taste for sweetness/sourness and add either sugar or lime juice to taste. Serve either chilled or warm and top with sour cream or plain yogurt and a sprig of mint.