Cold Cherry Borscht

Preparation

1. For the Cold Cherry Borscht

   1. Step 1

      Set aside 18 cherries. Pit the remaining cherries, holding them over a bowl to catch the juices. Place the pitted cherries in the bowl with the juices, and place the pits in a small saucepan. Add 1 cup of the water, the rose geranium sprig, the sugar and the lemon zest. Bring to a boil, reduce the heat, cover and simmer 5 minutes. Strain the liquid in the saucepan into the bowl with the pitted cherries. Discard the pits.

   2. Step 2

      Transfer the cherries and liquid to a large saucepan and bring to a simmer. Simmer uncovered for 5 minutes. Remove from the heat and allow to cool slightly.

   3. Step 3

      Working in batches and covering the blender top with a kitchen towel to avoid hot splashes, puree the soup, about 1½ cups at a time. Strain through a medium strainer into a bowl, pushing the soup through with the back of a ladle or with a rubber spatula. Stir in the almond extract, a pinch of salt and the lemon juice. Chill the soup by placing the bowl in a larger bowl of ice water, or refrigerate.

   4. Step 4

      When the soup has chilled, whisk in the yogurt. Taste and add more lemon juice if desired.

   5. Step 5

      Serve garnished with the cherries you set aside.