Cold Cherry Soup
DirectionsEmpty the can into a strainer over a pan.
Push the cherries through the strainer (mash them in a blender first if this is to hard).
Add the water,and cook over a medium heat until the mixture starts to boil.
Mix the cornstarch and sugar with a little water.
Add this to the soup.
Cook for ten minutes, stirring all the time.
Add the lemon juice.
Pour into a bowl and chill in the fridge.
Serve with a spoonful of cream and a few mint leaves and enjoy!