Cold Cherry Soup


  • 1 tablespoon white sugar
  • 1 cup sour cream
  • 2 tablespoons lemon juice
  • ½ cup cold water
  • 1 ½ teaspoons cornstarch
  • 1 (16 ounce) can pitted sour red pie cherries

1. Drain the canned cherries; place liquid in medium saucepan and set cherries aside. 2. In a small mixing bowl combine cornstarch and cold water. Mix well and add to saucepan. Heat to boiling point and boil for 5 minutes, stirring constantly. 3. Add sugar and lemon juice. Stir and remove from ...

View full recipe at SpringPad


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