Description
A vibrant, refreshing soup perfect for a light dessert or a unique spring appetizer. Sweet and tart, its naturally gluten and refined sugar-free.
Ingredients
Units
Scale
- 2 lbs (907 g) mixed berries
- 1 pint (473 ml) pomegranate juice
- 3 tsp corn flour
- 3 tsp water
- 4-6 tbsp honey, agave syrup or rice malt syrup
- Cream, vanilla custard or ice cream
Instructions
- In a medium saucepan, bring berries and pomegranate juice to a boil.
- Dissolve corn flour in water and stir into the boiling mixture.
- Immediately reduce heat and simmer for 1 minute, then remove from heat and let cool.
- Sweeten to taste with honey and refrigerate for 2-3 hours.
- Serve with cream, vanilla custard, or ice cream.
Notes
- For a smoother soup, blend the cooled mixture with an immersion blender before refrigerating.
- Adjust the amount of sweetener based on the sweetness of your berries; start with less and add more to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; the flavors will meld beautifully overnight.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 25
- Sodium: 5
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 45
- Fiber: 5
- Protein: 2