Ingredients

  • cherry 1kg (burlat or marmot)
  • 1 lemon
  • 1 orange
  • 5 or 6 blackcurrant bays
  • 1 fresh mint bouquet
  • sugar 200g
  • 4 gingerbread sections
  • pepper, coriandre, groove, clove
  • 1 bottle of Bourgogne Pinot Noir du Domaine de la Motte

Preparation (day before)

In a pan, to put the wine, sugar. To carry to boiling. To add spices, blackcurrants, the juice of a half-lemon. To cook 30 minutes.

Equeuter cherries. To plunge in aromatic the ebullient wine soup. To add the juice of half-lemon, the orange peels. To carry to boiling. To withdraw fire. To let cool. To put at the cold.

The day

To serve the soup frozen, decorated with mint sheets and accompanied by the gingerbread sections.