This recipe was taken from the book Cooking the Austrian Way.

Ingredients:

2 pounds fresh black cherries
1 oz. Cornflour
1 cinnamon stick
1 whole lemon
6 oz. Sugar

Stone the cherries and then place them in a large saucepan with nearly 2 quarts of water. Peel the lemon rind off in nearly one piece and add it to the water. Squeeze out the lemon juice and add it, with the cinamon stick and sugar, to the water. Bring the water to a boil. Mix the cornflour in a little cold water, stirring until smooth and runny. Add it gradually to the soup, while stirring. Let the soup boil for about 10 minutes, while constantly stirring. Remove the cinnamon stick and lemon rind and pour the soup into a bowl. Chill and serve.