Chilled Cherry Soup

Makes 4 servings

1	1-pound bag frozen, pitted cherries
2	cups pinot noir
1	teaspoon lemon zest, chopped
1/4	cup sugar
1/4	cup honey
	Cinnamon stick
1/2	cup water
	Dash salt and black pepper
2	tablespoons cornstarch
1/4	cup water
	Lemon or cherry sorbet (optional)

In a large saucepan over medium heat, combine cherries, wine, zest, sugar, honey, cinnamon stick, 1/2 cup water, salt and pepper. Stir to dissolve sugar and honey. Bring to a boil, reduce heat to simmer and reduce the liquid slightly, about 15 minutes.
In a small bowl, combine the cornstarch and 1/4 cup water. Whisk cornstarch mixture into cherry mixture and return to a boil. Reduce heat and simmer uncovered 10 minutes or until slightly thickened.
Remove soup from heat. Remove cinnamon stick from soup and place in bowl. Place fine-meshed strainer over bowl.
Puree soup in a blender, one cup at a time until smooth. Using a rubber spatula or back of a spoon to press out liquid, strain through fine-meshed strainer. Chill completely. Remove and discard the cinnamon stick. Serve soup with a scoop of lemon or cherry sorbet, if desired.