This evolved when I was making many variations on my Hungarian grandmother's chilled cherry soup. I had so much left over that I froze it. It makes a delightful frozen dessert especially when served with my warm cherry bay sauce (you can see photos of my other entries). The first part can be be used as a chilled summer sweet soup recipe if not frozen, and the second part can be used as a very versatile sauce. I like using the sauce on the thin side, but you can use more arrowroot to thicken this if you prefer.

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