This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
INGREDIENTS
1 lb. cherries
2 cups water
½ cup honey
2 cups strawberries, cored and sliced
2 cups blueberries, blackberries or raspberries
6 Tbsp. lemon juice
Mint leaves for garnish
PREPARATION
? Pit the cherries, reserving the pits and stems. Set the fruit aside.
? Place the pits in a large zip-top bag. Crack the pits open with a hammer or the bottom of a cast-iron skillet.
? Pour the cracked pits into a large saucepan with the stems, water and honey. Bring mixture to a boil over high heat, skimming off any foam as it forms. Reduce the heat to medium and simmer gently for 8 to 10 minutes.
? Strain the liquid into another bowl; discard the stems and pits. Return the liquid to the stove over medium heat and add the cherries. Cook until tender, 10 to 15 minutes. Remove from heat and cool.
? Add the berries and lemon juice to the cherry soup. Refrigerate overnight to let the flavors meld.
? Serve the soup with Bourbon Peach Sorbet. Garnish with mint leaves and Mahlab Tart cookies.
This article appears in Readers’ Choice 2014.