Cold Cherry Soup - cooking recipe

Ingredients

2 cans pitted pie cherries (without sauce) or 2 (12 oz.) pkg. frozen pitted cherries
1 c. water
1 c. white wine (California Chablis or Rhine)
1/4 c. granulated sugar
1/4 c. lemon juice
1/4 c. Kirsch (clear black cherry brandy)
1 Tbsp. grated lemon zest
3 c. yogurt or sour cream

Preparation

Mix the water, wine, sugar and lemon juice in a pan and heat. Add pitted cherries (reserve about 1/4 cup for garnish).
Bring to a boil; reduce and simmer for about 5 minutes.
Puree the cherries in a food mill, blender or food processor.
Transfer to a mixing bowl.
Add lemon zest and Kirsch.
Let cool to room temperature, then chill for 3 or 4 hours at least.