If you’re looking for a new dessert to try out, Christine Tizzard shows us how to make a sweet soup with fresh mixed seasonal berries.
Summer berry soup
Ingredients (serves 6):
5 cups mixed berries such as strawberries, raspberries, and gooseberries
¼ cup sugar or sugar substitute
½ tsp salt
1 tsp lemon juice
1-cup sparkling wine or champagne
Garnish: Scoop of vanilla frozen yogurt, grilled pound cake or lemon loaf, and fresh berries
Method:
-In blender puree berries, sugar, salt and lemon juice. Transfer to bowl and cover.
-Chill in fridge for at least 2 hours till very cold.
-Just before serving stir in sparking wine. If too thick add cold water or more wine. Taste and adjust seasonings if necessary.
-Serve in chilled bowls with a slice of grilled lemon cake (or cake of choice) and extra berries. Have a scoop of frozen yogurt or ice cream for extra treat.
Tizz’s Tips:
-If you have the time let your berries, sugar, salt and lemon juice macerate in the fridge overnight to help release some of the natural juices and develop flavor before blending.
-Straining soup through a cheesecloth or fine mesh strainer will give you a very smooth more refined texture.
-This recipe is easily adapted to whatever fresh berries/fruits in season.
-Non-alcoholic version? Try stirring in some fresh cream, yogurt, or your favorite sparking fruit flavored beverage.
Courtesy Christine Tizzard, @ChefTizzard