3 cups plus 2 tablespoons cold water (preferably filtered)
3/4 cups sugar, preferably organic
1/2 teaspoon finely grated lemon zest
1/4 teaspoon ground cinnamon
1 1/4 pounds fresh sour cherries, pitted
2 tablespoons cornstarch
3 tablespoons sour cream
1 1/2 tablespoons heavy cream

In a heavy 3-quart saucepan, mix 3 cups of water with sugar, lemon zest
and cinnamon. Bring to a boil while stirring to dissolve sugar, and then
let boil for 2 minutes. Add the cherries and return to boil for 2 minutes.
Whisk cornstarch with the remaining 2 tablespoons of cold water and then
stir into pot with boiling cherries. Whisk mixture while simmering for
about 2 minutes, until it is slightly thickened. Remove from stove and
cool completely, uncovered, then chill in refrigerator, covered, for at
least 2 hours. Whisk heavy cream and sour cream together right before
serving. Serve soup in four bowls with a swirl of the cream mixture.