Summer Cherry Soup

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The (ex)Expatriate's Kitchen


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3 lbs. pitted cherries, fresh or frozen

3 cups cherry juice, (no sugar added brand like "Just Tart Cherry")

3 cups red wine, a shiraz or syrah, big with cherry and blackberry works best

Juice of 1 lemon, plus teaspoon of zest

1 sprig rosemary

2 star anise, whole

1 cinnamon stick

1/8 tsp. ground cloves

1/8 tsp. white cardamom

1 cup sugar

1/4 cup honey

pinch salt

2 tsp. corn starch, mixed well with 1 tablespoon of water

1/2 cup whole milk Greek-style yogurt, plus 1/4 cup for garnish

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