Add the cherries and the water to a large pan.

Place the cinnamon and cloves into a muslin bag and add to the pan along with the lemon zest, sugar and salt.

Bring to the boil and simmer for 20 – 25 mins, until the cherries are soft.

Remove the muslin bag containing the spices and discard.

Remove about a third of the cherries with a strainer and set aside.

Blend the soup with a stick blender until smooth.

Combine the flour with the sour cream and mix well, along with a few tablespoons of the blended soup.

Whisk the sour cream and flour mixture into the soup.

Add the reserved cherries. Bring back to the boil then turn off the heat.

Once cool enough, put the soup in the fridge for few hours until chilled.