Steps
- Wash and pit 600g of sour cherries. Put in a saucepan with 125g of powdered sugar, 3 cinnamon sticks, and 1.5 liters of warm water.
- Bring to a simmer and cook for 10 minutes. Whisk 200g of light cream and 2 tablespoons of all-purpose flour until smooth.
- Gradually whisk a few ladles of hot soup into the cream, then strain the mixture back into the saucepan. Bring to a gentle boil for 2 minutes, stirring.
- Remove from the heat and stir in the zest and juice of 1 medium lemon. Cool the pot in an ice-water bath, then refrigerate for at least 4 hours; remove the cinnamon before serving.