Summer Fruit Dessert Soup |
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Prep Time: 20 Minutes Cook Time: 100 Minutes |
Ready In: 120 Minutes Servings: 7 |
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A refreshing medley of berry flavors with a scoop of lemon sorbet. Ingredients:
1/3 cup sugar |
1 firm-ripe peach (about 8 oz) |
2 cups fresh blueberries, rinsed |
3 cups fresh strawberries, hulled and rinsed |
1 cup fresh raspberry, rinsed |
3 tablespoons lemon juice |
2 tablespoons raspberry liqueur (optional) or 2 tablespoons syrup (optional) |
2 -2 1/2 cups lemon sorbet |
Directions:
1. In a 2 1/2 to 3-quart pan, mix sugar and 3/4 cup water. Bring to a rolling boil over high heat. Peel peach; thiinly slice into boiling syrup and cook 1 minute. Add blueberies and cook 1 minute. Let cool.
2. In a blender, puree half the peach-blueberry mixture (reserve remaining), half the strawberries, and half the raspberries. Return puree to pan with remaining peach-blueberry mixture and add lemon juice and liqueur. Cover and chill until cold, at least 2 hours, or up to 1 day.
3. Slice remaining strawberries and add to soup with remaining raspberries. Ladle into shallow bowls; add 1 scoop sorbet to each.
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