Description
A beautiful spring soup that can be a simple dessert. Serve with yogurt, whipped cream, or vanilla ice cream. Save the leftovers for an eye-popping dessert topping. Gluten and refined sugar-free. Can be dairy-free if you serve it as is or with a dairy-free cream, yoghurt or ice cream.Suitable for vegans and vegetarians.
Ingredients
Scale
- 1 kg mixed berries, fresh or frozen (if frozen, use thawed)
- 1–473 ml bottle pomegranate juice
- 3 teaspoons corn flour
- 3 teaspoons water
- 4–6 tablespoons honey, agave syrup or rice malt syrup
- Cream, vanilla custard or ice cream to serve
Instructions
- In a medium saucepan, bring berries and pomegranate juice to the boil.
- Dissolve corn flour in water and then stir into the bubbling mixture.
- Immediately turn heat down and simmer for a further minute and then switch off heat and leave to cool.
- Sweeten to desired taste with honey and then refrigerate the soup for 2-3 hours.
- Serve it with cream, vanilla custard or ice cream.
- Category: Dessert
- Cuisine: German