Nutritional Info

Nutrition Facts

Serving Size 1 (322g)

Calories 877
Calories from Fat 409 (47%)
Amount Per Serving %DIV
Total Fat 45.5g 70%
Saturated Fat 12.9g 65%
Monounsaturated Fat 10.6g
Polyunsaturated Fat 22g
Trans Fat 0.0g
Cholesterol 185.2mg 62%
Sodium 1206.7mg 52%
Potassium 1812.8mg 39%
Total Carbohydrate 59.2g 20%
Dietary Fiber 5.9g 24%
Sugars 0g
Protein 53.2g 106%

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Recipe Description
This recipe comes from my mother, who was born in Berlin, Germany. She said this was passed down to her from her mother as a traditional German recipe.
Prep time
40 min
Cook time
20 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
2 Pound(lb)  sour or sweet cherries
7 Cup(c)  water
1   lemon, zested and juiced
1/2 Cup(c)  sugar
2 Tablespoon(T)  cornstarch
4 Tablespoon(T)  white wine


Place cherries (with pits) and 3 1/2 cups water in a saucepan. Bring to a boil. Reduce heat and simmer about 10 minutes. If using pitted cherries, drain but save juice, remove pits and return to pan. Measure juice and add enough water to make 7 cups. If using unpitted cherries, measure juice and add enough water to make 7 cups. Add lemon rind and sugar. Pour a little juice in a small dish, add cornstarch, mix, then return to soup to thicken. Add wine. Cook until sauce begins to thicken slightly. Cool and serve cold.

Additional notes

Variation: This recipe can also be used for blueberry or other berry soups.

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Cold Cherry Soup
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