Cold Sour Cherry Soup

3 cups cold water
1 cup granulated sugar
1 cinnamon stick
4 cups pitted sour cherries (or
    canned sour cherries, drained)
1 tablespoon arrowroot
2 tablespoons cold water
1/4 cup heavy cream
3/4 cup red wine, chilled

In 2-quart saucepan, combine 3 cups cold water, sugar and cinnamon stick. Bring to a boil and add cherries. Partially cover and simmer 35 to 40 minutes if cherries are fresh — 10 minutes if canned.

Remove cinnamon stick. Mix arrowroot and 2 tablespoons cold water into a paste. Beat paste into soup, stirring constantly. Bring soup almost to a boil. Reduce heat and simmer until clear and slightly thickened, about 2 minutes. Refrigerate until chilled. Before serving, stir in cream and wine.

Serve in pre-chilled bowls.