Iced Cherry Soup

2 cups sour pitted cherries
5 1/2 cups water
1/2 cup sugar
1/2 lemon, thinly sliced
1 stick cinnamon
3 Tbs. cornstarch
1/2 tsp. salt
1/2 tsp. almond extract
1/2 tsp. red food coloring
1 cup sour cream

Mash cherries. Add 5 cups of water, sugar, lemon, and cinnamon to cherries. Cook in a covered pot for 30 minutes. Dissolve cornstarch in 1/2 cup of water and add to cherries. Stir in salt, extract, and food coloring. Cook until clear and thick.
Serve cold with sour cream on top.