Kirsebær Kold Skål - Cold Cherry Soup |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I am a fan of cold fruit soups and this is a cherry soup from Denmark Ingredients:
1 1/4 kg cherries |
2 1/2 cups icing sugar |
2 1/2 liters water |
1 stick cinnamon |
1/2 lemon, zested |
500 ml sherry wine |
Directions:
1. Wash the cherries; remove the pits but reserve them. Combine the cherries, sugar and water.
2. Heat to the boiling point, stirring often. Remove from the heat and lift the cherries to a deep bowl.
3. Crush the cherry pit with nut crackers or mortar and pestle and add them to the hot juice with the stick of cinnamon and the lemon peel. Let boil 5 minutes, strain and pour over the cherries in the bowl. Chill.
4. Just before serving add the sherry wine and blend well.
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