Enjoy the convergence of strawberries and midsummer berries in a sweetly spiced broth.
Recipe information
Yield
6 servings
Ingredients
1 pint blueberries
1 pint strawberries, hulled and coarsely chopped
1 cup raspberries
2 medium peaches or nectarines, chopped
4 cups raspberry or strawberry juice
1/3 cup dry red or white wine
Juice of 1/2 lemon
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Natural granulated sugar, maple syrup, or agave nectar to taste, if needed
Sliced strawberries for garnish
Preparation
Step 1
Combine all the ingredients except the last two in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, or until the fruit is tender. Remove from the heat.
Step 2
Taste the soup, and if you’d like it sweeter, add sweetener of your choice—depending on the sweetness of the fruit and the fruit juice, you may not need to add sweetener at all, or very little.
Step 3
Allow the soup to cool to room temperature, then refrigerate until thoroughly chilled. Garnish each serving with a few strawberry slices.
Nutrition Information
Step 4
Per serving:
Step 5
Calories: 162
Step 6
Total fat: 1g
Step 7
Protein: 2g
Step 8
Fiber: 6g
Step 9
Carbohydrate: 38g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 9mg
