- Makes: 6 Servings
- Ready In: 25 mins
- Prep Time: 10-15 mins
- Cook Time: 15 mins
This delicious and light dessert is welcomed by most, even after a big meal. It can be made with either fresh or frozen berries. When in season, float bite-size pieces of melon in the soup along with the berries. This soup is delicious served with crème fraîche or vanilla yogurt.
Kitchen Tip: Consider serving the soup as a warm dessert with ginger cookies.http://www.drgreene.com/wp-admin/edit.php?post_type=drgrecipe
- Calories: 283
- Fat: 1g
- Protein: 3g
- Sodium: 9mg
- Carbohydrates: 64g
- Fiber: 7g
- Sugar: 48g
Nutritional Information (per serving)
- 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 berries, such as raspberries, blueberries, or blackberries
- 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 for the flavors to blend.
- Remove from the heat and cool to room temperature.
- Remove and discard the cinnamon stick and star anise.
- Season with salt to taste.
- Place a food mill or ricer over a large bowl.
- Pour the soup through the mill and press into the bowl.
- Discard the seeds.
- Chill the fruit broth.
- When ready to serve, ladle the broth into shallow bowls.
- Sprinkle generously with the uncooked berries.