Ingredients
- 24 oz or 2 jars pitted sour cherries in liquid
- 1 cup unsweetened sour or tart cherry juice
- 1 cup water
- 3 Tbsp lemon juice
- ¼ cup sugar
- 1 cinnamon stick
- 2 (½-inch) strips lemon zest
- 1½ cups sour cream, divided
- 2 Tbsp flour
Instructions
- Strain liquid from jarred cherries into a saucepan (there should be about 2 1/2 cups liquid), reserving cherries.
- Add unsweetened sour cherry juice, water, lemon juice, sugar, cinnamon stick and lemon zest.
- Bring to boil, reduce heat and simmer for 10 minutes.
- While mixture is simmering, combine 1 cup sour cream and flour in a medium-sized bowl with a whisk and reserve.
- Remove cherry liquid from heat, remove lemon zest and cinnamon and cool slightly, about 3 minutes.
- Add 1/2 cup of the cooled cherry liquid to the flour mixture and whisk until smooth. Whisk in cooled cherry liquid until combined, add reserved cherries and simmer for 5 minutes, or until slightly thickened.
- Remove from heat and chill at least 2 hours. Ladle into bowls and top with additional sour cream, if desired.
- Prep Time: 5 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dessert
- Method: One-pot
- Cuisine: Ashkenazi