Drain cherries, reserving liquid;
add water to cherry liquid to make 5 cups.
In large pan, combine cherries, liquid, sugar, lemon juice
and anise seed; cover and heat to boiling.
Reduce heat and simmer, covered, 30 min.

Press cherries and liquid through a coarse sieve;
return to pan and heat to boiling.
Blend cornstarch with 1/2 c. water.
Stir quickly into strained mixture;
continue stirring until clear and thickened.
Stir in food color; refrigerate, covered.

TO SERVE: Garnish individual servings with sour cream
and mint leaves. Serves 6.