1 1/2 lbs fresh, pitted, sweet cherries
1 c. dry, red wine such as Merlot
1 c. water
1 Tbsp. light brown sugar
1/4 c. plus 2 Tbsp. reduced-fat sour cream
3 Tbsp. fresh lemon juice
1/4 tsp. almond extract
4 small scoops of lemon sorbet
4 sprigs fresh mint
In a stainless 3.5-qt. sauce pan, bring the cherries, wine, water and brown sugar to a boil.
Reduce the heat to low and simmer for 10 minutes. Let cool for 15 minutes.
Put the cherries into the bowl of a food processor fitted with the steel blade and process.
Cover the soup and refrigerate for 2 hours or overnight.
Remove the soup from refrigerator and incorporate the sour cream, lemon juice and almond extract. Stir until smooth.
Ladle the soup into chilled bowls and garnish with the lemon sorbet and mint.