Cold Cherry Soup
This soup is a wonderful dessert for guests to sip before or after the wedding cake. Rubber-stamped napkins echo the soup's flavor and the felicitous tone of the entire day.
- Servings: 12
Photography: Maura McEvoy
Source: Martha Stewart Weddings, Summer 2003
- 2 cups light, fruity white wine, such as Riesling
- 1 cup sugar
- 2 whole cinnamon sticks
- 3 pounds fresh cherries, pitted, plus 24 whole cherries for garnish
- 1/4 cup fresh lemon juice
- 1/2 cup kirsch or brandy (optional)
In a large saucepan, bring wine, 2 cups water, sugar, and cinnamon just to a boil over medium-high heat; reduce heat and simmer, covered, 10 minutes.
Discard cinnamon; add pitted cherries. Raise heat to medium; simmer until cherries begin to soften, 10 to 12 minutes. Stir in lemon juice; let cool.
Puree cherry mixture in a blender or food mill. Refrigerate until cold, about 40 minutes. Strain; stir in kirsch or brandy, if desired. Garnish with whole cherries.