Sour Cherry Soup
- Total Time
An excellent, efficient straining technique is to use one rubber spatula to press the cherries through the sieve to help loosen the pulp.
cherries24 oz, jar, pitted tart variety
fresh lemon juice2 tsp
table salt⅛ tsp
sorbet1 cup(s), lime variety
- Put the cherries in a sieve set over a medium bowl. Remove 1/2 cup of the cherries and set aside; reserve the juice. Put the remaining cherries in a food processor and puree until smooth. Pour the cherry puree through a sieve set over the same bowl, pressing hard on the solids to extract as much liquid as possible. Stir in the reserved cherry juice, the lemon juice, and salt.
- Refrigerate, covered, until the soup is thoroughly chilled, at least 2 hours or up to 1 day. Ladle 1/2 cup soup into each of 4 shallow soup bowls. Garnish each serving with 2 tablespoons of the reserved cherries and a 1/4-cup scoop of the sorbet. Serve at once. Yields (1/2 cup soup, 2 tablespoons cherries, and 1/4 cup sorbet per serving.