An Eastern European dessert soup.
3 c plus 2 T cold water
3/4 c sugar
1/2 t lemon zest
1/4 t ground cinnamon
3 c or so pitted sour cherries, coarsely chopped, or not
2 T arrowroot powder or cornstarch
5 T sour cream, crème fraîche, or greek-style yogurt, or to taste
1. Combine the 3 c of water, sugar, lemon zest, and cinnamon in a large saucepan. Bring to a boil, stirring to dissolve the sugar. Add cherries, bring back to the boil, and boil for about 5 minutes.
2. Meanwhile, whisk arrowroot or cornstarch together with remaining 2 T of water until smooth. Whisk into boiling cherry mixture. Simmer, stirring, until slightly thickened, about 2 minutes. Remove from heat and cool completely.
3. You can refrigerate the soup, covered, for at least 2 hours before serving, or you can puree the soup in a blender or food processor before chilling.
4. To serve, ladle the soup into serving bowls and top with sour cream, crème fraîche, or yogurt.