Summer Fruit Soup
serves 6
This refreshing and light dessert is welcome even after a big meal. It can be made with either fresh or frozen berries. This soup is delicious served with crème fraîche or vanilla yogurt -- or as a warm dessert with ginger cookies.
Read more about this recipe in Jesse Ziff Cool's Simply Organic cookbook.
1 quart very ripe strawberries, hulled
3 cups orange juice
1 cup dry white wine
Grated zest of 1 lime
Juice of 2 limes
1/2 cup honey
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh mint
3 whole black peppercorns
2 whole star anise
1 cinnamon stick
3 cups raspberries, blueberries or blackberries
prep: 15 minutes
total: 45 minutes, plus at least 30 minutes for chilling
large saucepan
food mill (or ricer)
bowl
1. In a large saucepan, combine the strawberries, orange juice, wine, lime zest, lime juice, honey, vinegar, mint, peppercorns, star anise and cinnamon stick. Bring to a simmer over medium heat and cook for 15 minutes to allow the flavors to blend.
2. Remove from heat and cool to room temperature. Remove and discard cinnamon stick and star anise. Season with salt to taste.
3. Place food mill over a large bowl. Pour soup through food mill and press into the bowl. Discard seeds.
4. Chill the fruit broth. When ready to serve, ladle into shallow bowls. Sprinkle generously with the uncooked berries.
