Hungary-Cold Cherry Soup - cooking recipe

Ingredients

1 (16 oz.) can stoneless cherries
5/8 c. water
1 Tbsp. cornstarch
1/8 c. sugar
1 Tbsp. lemon juice
1 small carton sour cream
a few mint leaves

Preparation

Empty the can into a strainer over a pan.
Push the cherries through the strainer (mash them in a blender first if this is difficult).
Add the water and cook over a medium heat until the mixture starts to boil.
Mix the cornstarch and sugar with a little water.
Add this to the soup.
Cook for 10 minutes, stirring all the time.
Add lemon juice.
Pour into a bowl and chill in the refrigerator.
Serve with a spoonful of cream and a few mint leaves.