By Jana Vegetarian Hob
September 10, 2017
1Add pitted cherries, sugar, red wine and cinnamon into the saucepan. Bring to the cook and boil for 10 mins.
2add the cream and let it cook for another 5 mins. Add pinch of salt.
3Discard the cinnamon and puree the soup with the hand liquidiser until is smooth.
4Stir in few whole cherries.
5Once the soup cool down put it to the fridge for couple of hours and then serve with the mint leafs on the top.
500ml of water
1kg cherries, washed and pitted
100g caste sugar
250ml red wine
1 cinnamon stick
1 cup of single cream
few leafs of mint for garnish
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