Ingredients

400ml Coop Fairtrade rosé
100g Fairtrade caster sugar
1 vanilla pod, seeds scraped out (or 1 tsp vanilla paste)
3 x 200g packs Coop cherries, pitted
12 Coop thyme sprigs, plus 1 tsp picked leaves
6 scoops Coop GRO salted caramel swirl ice cream;

Method

1. Add the wine, 75g sugar and the vanilla to a small pan and bring to the boil, stirring to dissolve the sugar

2. Bubble briskly for 4-5 mins until syrupy, add the cherries and cook for a few more minutes, then remove from the heat and add the thyme sprigs

3. Leave to cool, then transfer to a shallow bowl and chill for at least an hour (or up to 24 hours ahead)

4. Meanwhile, crush the 1 tsp thyme leaves into the remaining 25g sugar, and set aside

5. To serve, discard the thyme sprigs and divide the cherries and syrup between bowls

6. Top each with a scoop of ice cream and serve scattered with the thyme sugar

Tips

Drink responsibly. For more information visit drinkaware.co.uk