Wednesday, July 18, 2012

La Soupe de Fruits Rouge (« Red Fruit Summer Soup »)

This midsummer dessert is delicious and cool and easy to make. There is just enough sugar to enable the real flavor of each fruit to remain in full bloom while bringing the three together in harmony. I served this yesterday with some cookies after a large meal, but you can also pour it over ice cream or sorbet or both.


1 pound fresh strawberries
1 pound fresh raspberries
1 pound fresh cherries
Handful of fresh mint, chopped
3 glasses of sweet white wine
Juice of one lemon
1 cup sugar


Wash the fruit with cold water without leaving it to soak. Dry off excess water with paper towels.

Take off the stems and cut strawberries in quarters. Leave the raspberries whole. Take the stems off and the pits out of the cherries, cutting them in half (or quarters).

Place the fruit in a large serving bowl. Add the lemon juice, sugar, wine and chopped mint. Mix gently.

Refrigerate until ready to serve.

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