Cherry, Hibiscus & Almond Porridge
Watch the recipe video here
Top tip: get yourself a cherry pitter.
Aside from that, isn’t this just the perfect morning for porridge, but make it summery. Someone described hibiscus to me as nature’s sherbert and it’s absolutely that. It has a floral citrus quality that pairs with the decadent brilliance of a cherry.
Cherry Hibiscus Compote
Serves 4
70g sugar
2 tsp hibiscus powder
1/2 tsp cinnamon
220g cherries, pips removed
2tbsp hibicsus sugar
4 tbsp water
Porridge
Serves 2
100g grains - I do a mix of 5 grains: oats, barley, spelt, rye and malted wheat
100ml water
100ml milk of your choice, I used oat
2 tbsp yoghurt
2 tbsp almonds, toasted and sliced
Make your hibiscus sugar by mixing together sugar, hibiscus and cinnamon together. Pit your cherries and at them to a pot. Add 2 tbsp of the hibiscus sugar and 8 tbsp of water and set over a medium heat. Cook until glossy and it slightly thickens.
Make your porridge by mixing together your grains, water, milk and salt. Cook for 5 minutes until you reach your desired texture, stirring regularly.
Pour into bowls, top with yoghurt (or cream) and a sprinkling of toasted almonds.