Black Currant Tea Fruit Soup

You can vary the fruits used in this light dessert soup. Berries would make a wonderful addition.

2 1/2 cups water
1 cup sweet white wine
2 tablespoons black currant tea leaves
2 3-inch pieces of fresh lemongrass, cut in half and bruised
4 sprigs of thyme
pulp from 3 ripe passionfruits
2 mangos, seeded and diced
1/2 honeydew melon, diced

Chill four shallow soup bowls. Combine water and wine and heat until just below the boiling point. Remove from heat and stir in the tea; steep for 3 to 4 minutes. Strain the tea mixture into a medium size ceramic bowl. Add the lemongrass, thyme, and fruit. Chill in the refrigerator, stirring once after 15 minutes. Spoon into chilled soup bowls.

Serves 4. makes 5 cups.


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