6 Dilmah Cinnamon, Turmeric, Ginger, and Nutmeg tea bags
2 tablespoons Kitul palm treacle
Sour cream, for garnish
Methods and Directions
Place 3 cups cherries in a medium pot; add tea bags, water, cherry puree, sugar and Riesling. Simmer over low heat until cherries are soft, about 15 minutes.
Transfer mixture to a blender or food processor and pulse until puréed, adding xanthan gym to emulsify to the required consistence. Bring back to a pot.
Add orange zest, orange juice, lemon juice and remaining 2 cups cherries. Then add palm treacle. Stir to combine. Let it simmer for a few extra minutes. then transfer to a glass bowl, cover and refrigerate until cold.
Ladle into bowls. If desired garnish with a dollop of sour cream and a sprinkling of Dilmah cinnamon, turmeric, ginger and nutmeg tea
Serve as a first course or a lightly sweet dessert.
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