Dilmah
Cherry & Dilmah Cinnamon, Turmeric, Ginger & Nutmeg Soup
Recipe / Dilmah
Serves: 6
5 cups cherries, stemmed & pitted
6 Dilmah Cinnamon, Turmeric, Ginger & Nutmeg Teabags
2 cups water
150g cherry purée
¼ cup granulated sugar
2 cups medium-dry Riesling ½ tsp xanthan gum, to emulsify
1 tsp orange zest
2 tbsp orange juice
1 tsp lemon juice
2 tbsp Kitul palm treacle
Sour cream, for garnish
Place 3 cups cherries in a medium pot. Add teabags, water, cherry purée, sugar and Riesling. Simmer over low heat until cherries are soft, about 15 mins.
Transfer mixture to a blender or food processor and pulse until puréed, adding xanthan gum to
