Pink Gooseberry, Peach, and Elderflower Soup with Vanilla Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Elderflowers, with their subtle, honeyed sweetness, are often paired with gooseberries in English cookery. In this particular recipe pink gooseberries are best; the green ones are too tart. Ingredients:
1 cup pink gooseberries (about 6 ounces) |
1 1/4 cups dry white wine |
1/2 cup water |
1/3 cup elderflower concentrate |
1/2 cup sugar |
2 small firm-ripe peaches (preferably white) |
6 large fresh basil leaves |
1 pint super premium vanilla ice cream |
Directions:
1. Pull off tops and tails of gooseberries and halve berries lengthwise. Transfer berries to a 1-quart heatproof jar or a heatproof bowl. In a small saucepan bring wine, water, elderflower concentrate, and sugar to a boil, stirring until sugar is dissolved, and pour hot syrup over berries. Cool mixture. Chill mixture, covered, until cold, at least 2 hours, and up to 6.
2. Peel peaches and cut into very thin wedges. Gently stir peaches into berry mixture and divide among 6 soup plates. Thinly slice basil and sprinkle over soup. Scoop ice cream into soup.
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