Instructions: Wash and stem cherries. Remove pits but do not discard them. combine cherries, sugar, and water in large enamel or agate kettle and heat to boiling. Simmer for a few minutes. With slotted spoon, put cherries into large bowl. Put cherry pits in a small heavy plastic bag. Wrap bag with a towel and crush pits by hitting them with a hammer. Add crushed cherry pits to hot cherry juice with cinnamon stick and lemon rind and juice. Stir and let boil for 3 or 4 minutes. Remove from heat, strain, and pour over cherries. Chill. Just before serving add sherry.

Makes 8 or more soup
servings, 12 or more large beverage servings.

NOTE: Should be served very cold, in chilled glasses or bowls. Plain cookies or wafers go with this traditional favorite.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.