Cold cherry soup

Ingredients

• 250 g Cherries, pitted
• 120 ml Water
• 70 ml Coconut cream, unsweetened
• 60 ml Red wine
• 2 tsp Honey, raw
• 1 tsp Lime juice, fresh

Method

1. Combine cherries, red wine, honey, water, and lime juice in a medium pot over medium heat.
2. Cover and cook for 8-10 minutes, until liquid boils.
3. Remove from the heat and purée using hand blender.
4. Set in refrigerator for 30 minutes and top with coconut cream before serving.