Danish Cherry Soup (Kirsebærsuppe) - cooking recipe

Ingredients

1 1/2 lbs tart cherries, divided
3 quarts water
1 cinnamon stick
1/2 lemon, sliced
2 tablespoons cornstarch
1/2 cup sugar

Preparation

Pit one cup of cherries and reserve.
Cook remaining cherries in 3 quarts water; when tender, press through a sieve.
Add the cup of pitted cherries, cinnamon stick, and lemon slices to the juice.
Cook slowly for a few minutes.
Make a paste of cornstarch and a little juice or water; add to soup, stirring constantly.
Bring to a boil and add the sugar.
Serve hot or cold.