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Clementine Soup
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Tip
: Decorate with mint leaves. At Christmas, this sweet soup can be served at breakfast, or even with the Yule log or fruit cake!
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Ingredients (for 4 servings)
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12
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clementines
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250
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g
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water
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1
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cup
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250
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g
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sugar
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1
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cup
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5
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g
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1
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Tbsp.
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50
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g
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dried cranberries
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4
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Tbsp.
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mint leaves
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Preparation
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Beforehand
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1.
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Peel the clementines and separate them into segments.
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2.
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Boil the water and sugar for 3 minutes, and let the tea steep for 5 minutes.
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3.
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Pass the brewed tea through a sieve and pour it over the clementines and the cranberries. Heat slightly for 2 minutes.
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4
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Let cool in a dish, cover and let the mix marinate for 12 hours in the fridge.
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At prep time
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5.
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Serve in a fruit dish, adding a bit of the fruit syrup.
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Source: Christophe Alary & Pierre Watters. 2006. Du thé plein la toque. Thés Kusmi Importations Canada. 159 pages. ISBN 2-9829348-0.
Photographer: Louis Perron
Graphic designer: Sophie Saint-Pierre