Fruit Bouillon

Serves 4
1 pound fresh bing cherries, pitted and chopped
6 tablespoons fresh orange juice
1-1/2 tablespoons fresh lemon juice
1/4 cup dry sherry
Rhine wine, well chilled
Sugar (optional)
Thin slices of orange and lemon
Puree 1/2 cup cherries with the orange juice. Combine with lemon juice and sherry. Add remainder of chopped cherries. Chill, add wine to taste and adjust, adding sugar if needed. Float orange and lemon slices on top.