Cherry and Dilmah Cinnamon, Turmeric, Ginger and Nutmeg soup

Cherry and Dilmah Cinnamon, Turmeric, Ginger and Nutmeg soup
Cherry and Dilmah Cinnamon, Turmeric, Ginger and Nutmeg soup

0 made it | 0 reviews

Peter Kuruvita

  • Sub Category Name
    Soups
  • Recipe Source Name
    Tea infused
  • Festivities Name
    Winter
    Autumn

Ingredients

  • 5 cups stemmed and pitted cherries
  • 150g cherry puree
  • 2 cups water
  • 2 cups medium-dry Riesling
  • 1/4 cup granulated sugar
  • 0.5 teaspoon xanthan gum to emulsify
  • 1 teaspoon grated orange zest
  • 2 tablespoons orange juice
  • 1 teaspoon lemon juice
  • 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.

ALL RIGHTS RESERVED © 2021 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 15/06/2021