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£1.30/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the sugar into a medium saucepan with the wine, lemon zest, ½ the lemon juice, thyme and 100ml water. Bring to the boil, stirring to help the sugar dissolve, then boil for 8 minutes. The syrup will thicken as it cools.
Taste the syrup – you should detect the thyme but it shouldn’t be overwhelming. If not strong enough, add more leaves and let it infuse the syrup as it cools. Taste again and add more lemon juice to lift the flavour if needed.
Put the cherries into a serving bowl and strain the syrup over the top. Leave for a couple of hours, then add the melon (it gets tired and flabby if it’s in the syrup for too long). Toss in a few fresh sprigs of the reserved lemon thyme, then serve with pistachio or vanilla ice cream (if making your own, almond or ginger flavours would also work well).
Out of season, you could use a 400g pack frozen Essential Dark Sweet Cherries, which are pitted. Defrost and drain before using
Typical values per serving (without ice cream) when made using specific products in recipe
Energy | 1,047kJ/ 250kcals |
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Fat | 3.5g |
Saturated Fat | 2g |
Carbohydrates | 27g |
Sugars | 25g |
Fibre | 4.5g |
Protein | 3.3g |
Salt | 0.1g |
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