Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.There's nothing wrong with a delicious chilled cherry soup – served with ice-cream, it makes a really refreshing end to a meal.
500g cherries, stoned
150ml water
150g granulated sugar
4 balls of good-quality vanilla ice-cream or a sorbet or ice-cream of your choice
Bring the water to the boil; stir in the sugar until dissolved, remove from the heat and leave to cool. Reserve about 15-20 cherries (leave them whole if small or halve them if large) and put to one side.
Blend the rest in a liquidiser until smooth and add enough of the sugar syrup to sweeten, then chill in the fridge or even give it a blast in the freezer if you are in a hurry.
Once it's ice cold pour into soup plates, scatter the cherries in and place a ball of ice-cream in the centre.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments