I serve mine in shot glasses, topped with some piped crème fraiche, with a redcurrant prettily posed on top, but they're also perfectly fine in bowls, served with a spoon (as you would soup).
Prep Time: 5 minutes
Total Time: 5 minutes
- 1 cup frozen raspberries
- 1/2 cup frozen strawberries
- 1/2 cup frozen sour cherries
- 1/2 cup redcurrants
- 1 cup rosé wine
- 1/4 cup water (if needed)
- Crème fraiche and redcurrants to decorate (optional)
Optional: Scoop some crème fraiche into a piping bag and pipe a cloud of crème fraiche on top of the Summer Berry Soup. Carefully place a redcurrant on it.
Makes enough for about 20 shot glasses.
The fruit measurements are just a guide. This really is a 'handful of this and a handful of that' kind of recipe. You can also use other types of berries if you like.
I used a rosé wine (more specifically a Pinotage rosé) for this recipe, but you could use red or white wine if you prefer. While I'm not normally a rosé fan, I feel it works wonders here -- with just the right balance of rosy sweetness -- whereas a white could be too tart and a red too heavy.
Personally, I feel that this recipe does not require sweetening, as the fruits and wine have their own sweetness, but feel free to sweeten to taste.
Aside from its decorative effect, I do think the crème fraiche adds a delightful level of creamy tang, but you could absolutely leave it out. If you do want to go for it, do the piping at the last minute on the serving table, otherwise it may get ruined while you're transferring it. Try it first in the kitchen on a piece of tissue to make sure it comes out right.