Red Berry Soup

Source: Avantages (a French magazine focusing on light cuisine)

Serves 6
Preparation time: 15 minutes, plus 10 minutes cooling time
Cooking time: 5 minutes
Refrigeration time: 1 hour (Can be prepared the day before.)

A note on measurements: In North America, "250g" is assumed to be equal to the volume of "1 cup". In France, "250g" is the weight expected, not the volume. If you do not have a kitchen scale, approximate the weight: 250g equals 2 sticks of butter.

250g (1 cup) strawberries (fresh or frozen)
250g (1 cup)raspberries (fresh or frozen)
250g (1 cup) red currants (fresh or frozen)
45ml (3 tbsp) liquid honey
500ml (2 cups) Muscat wine or another sweet wine (ex: Sauterne, Riesling)
300ml (1 ¼ cups) water

1. Remove stems and leaves from the berries. Wash, drain and set aside.
2. In a pot, add the honey and Muscat and gently heat.
3. When it starts to simmer (just before any sign of a boil), add the water.
4. Mix this well, and then bring to a boil.
5. Boil this syrup for 2 minutes, remove from heat and let cool.
6. Keep about 30 ml (2 tbsp) of berries aside for garnishing. Put the remaining berries into the blender, along with the syrup.
7. Blend until smooth, and refrigerate for an hour.
8. To serve: portion into bowls, garnish with the reserved berries, and serve immediately.

Notes:

• Experiment with other berries, and other fruits. Use what you have on hand, or what is in season.
• If you are using frozen fruit, you may want to use fresh fruit or a mint leaf to garnish (frozen fruit becomes soggy when thawed). Suggestions for a garnish: a thin slice of lemon (very pretty contrast); a thin cookie/wafer; sliced or diced mango; a few small frozen blueberries…use your imagination.
• To add panache to your presentation, use clear bowls, or martini glasses…have fun!

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