1 1/2 c. pitted bing cherries (about 1 lb.)
1 1/2 c. water, divided
1/2 c. dry red wine
2 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. lemon juice
1/2 c. buttermilk
Sour cream for garnish

In medium saucepan combine cherries, 1 cup water, wine and sugar. Simmer 10 minutes or until cherries soften. Stir in remaining 1/2 cup water blended with cornstarch and lemon juice. Simmer, stirring frequently, 5 minutes more. Puree in blender, then strain through sieve to remove skins. Refrigerate several hours. Just before serving, stir in buttermilk. Garnish with a dollop of sour cream if desired. Makes 4 servings.