Iced Cherry Soup - cooking recipe

Ingredients

2 (16 oz.) cans pitted, tart cherries
1/2 c. sugar
2 Tbsp. lemon juice
1/2 tsp. anise seed, crushed
3 Tbsp. cornstarch
1/2 tsp. red food color
sour cream and mint leaves
water

Preparation

Drain cherries; save juice.
Add water to cherry juice to make 5 cups.
Over medium heat, heat cherries, liquid, sugar, lemon juice and anise seed to boiling.
Reduce heat and simmer, covered, for 30 minutes.
Using a blender, blend mixture until smooth, 1/2 mixture at a time.
Then heat mixture to boil again.