Hungarian Sour Cherry Soup

500 grams sour cherries, pitted
150 grams sugar
lemon peel of half a lemon, grated
pinch of cinnamon
1 tablespoon flour
100 mL sour cream
6 cups water
1 cup cherry juice

Boil water, sugar, lemon peel, and cinnamon for five minutes.
Add cherries and simmer for 5 minutes.
Whisk cream and flour together then stir in the cherry juice slowly. Pour mixture into soup and boil until the soup thickens.
Cool and serve very cold.