Chilled Cherry Soup, Williamsburg Lodge
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
12 bowls
ingredients
- 2 (11 ounce) cans pitted black cherries in syrup
- 1 quart unsweetened grape juice
- 1⁄2 cup red Burgundy wine
- 1 pinch cinnamon
- 1 pinch nutmeg
- 2 tablespoons arrowroot
- 2 tablespoons kirsch
- 12 sprigs of fresh mint
directions
- Reserving 1/2 cup of the unsweetened grape juice mix the first 5 ingerdients together, place in a saucepan, and bring up to a boil.
- Combine the arrowroot with the reserved 1/2 cup grape juice and whip this mixture into the boiling soup.
- As soon as the soup begins to thicken remove it from the heat.
- Chill the soup in your refrigerator until it is cold.
- Before serving add the kirsch.
- Garnish each serving with a sprig of mint.
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RECIPE SUBMITTED BY
Grew up in NC, lived for 27 years in Chicago, vacationed in Charleston, SC, now live in Copenhagen.