Hungarian Cherry Soup

Directions

1. Crush a few of the cherry pits, then put all the pits and stems into a pan with the wine, sugar, cinnamon stick and the juice of both lemons and peel of one. Simmer for 5 min, then leave to steep for at least 15 min. Strain, bring back to a boil and add in the cherries and their juice. Remove from the heat immediately and allow to cold to tepid.
2. Stir in the brandy. Put the lowfat sour cream into a tureen, then gradually pour in the cherry soup, mixing thoroughly. Serve chilled.
3. Morellos are sour cherries; they may be either light red or possibly dark, almost black, red. Any other sour cherries may be substituted. To be used safely, cherry pits and stems must be combined with the other ingredients and cooked as soon as they are removed from the cherries.