- Prep time
- 30 minutes PT30M
- Cook time
- 30 minutes PT30M
- Serves 8
We find this soup sweet, tart and refreshing — perfect for warm weather. Serve it during brunch with a dollop of tangy Bellwether Farms crème fraîche or Redwood Hill Farm goat milk yogurt.
- 4 Granny Smith apples
- 1 pint fresh blueberries
- 1 pint fresh strawberries
- 2 cups cranberry juice cocktail
- ½ cup sugar
- ¼ cup lemon juice
Peel and chop apples. Trim tops from strawberries.
In a medium-sized stock pot, combine fruit and cranberry juice cocktail and place over medium heat. Bring to a low boil and whisk in sugar until dissolved; lower heat to a simmer and cook for 20 minutes. Soup should have thickened slightly. Process in a blender until completely smooth; pass through a fine sieve strainer to remove any berry pips. Stir in lemon juice. Transfer to refrigerator and chill overnight.
Serve garnished with a sprig of mint and a dollop of crème fraîche or plain yogurt (optional).
Techniques used in this recipe:
- chop (I)
- chop (I): to cut into pieces of roughly the same size.
- simmer (I)
- simmer (I): to maintain the temperature of a liquid just below boiling.
There are many varieties of mint; commercially, peppermint and spearmint are the most popular. Peppermint is bright green, sharply pungent, and the stems are lightly tinged with purple. Spearmint is more delicate in fragrance, and its color is a uniform, light grayish green.
Peppermint is used in many appetizers, salads, sauces (mint sauce for lamb), vegetables, desserts, and beverages.
Spearmint is most often found in salads, fruit (salads, cocktails, pears, melons) and fruit syrups, desserts and beverages.
Both varieties of mint are often used as ingredients in many cocktails. In the last several years we've seen a resurgence in popularity of mixed drinks mint is used in the Mint Julep, the Mojito and a variety of other cocktails.