Ingredients
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Method
-
Make the base
Bring the water to the boil with the cinnamon, cloves, a pinch of salt, and the lemon juice and zest, then simmer gently so the spices release their flavour.
10 min -
Add the cherries
Stir the sugar and pitted sour cherries into the spiced base, then cook for a few minutes until the fruit is soft. Remove the lemon zest and spices.
5 min -
Thicken
Mix the cream smoothly with the flour. Temper it by stirring in a few tablespoons of the hot soup, then pour it into the pan and, stirring constantly, thicken lightly without boiling for long.
5 min -
Chill
Take the soup off the heat and let it cool to room temperature, then refrigerate for several hours until thoroughly ice-cold.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 1 025 kcal | 257 kcal |
| Fat | 38 g | 9,6 g |
| of which saturates | 24 g | 5,9 g |
| Carbohydrates | 175 g | 44 g |
| Protein | 9,3 g | 2,3 g |
| Fibre | 9,8 g | 2,5 g |
An estimate calculated from the raw weight of the ingredients. Not included: cinnamon stick, cloves. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk
For sensitive digestion: sour cherries, double cream (lactose), plain flour (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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