Berry Dessert Soup
- 1 pint blueberries
- 1 pint raspberries
- 1 quart strawberries
- 1 cup orange juice
- 1 cup lime or lemon sorbet
- Mint or tarragon leaves, chopped, for garnish (optional)
Remove stems and wash all berries.
Place orange juice in a blender and add all the berries.
Add sorbet and blend thoroughly.
Place in a freezer safe container and freeze for about one hour.
Remove from freezer and stir mixture vigorously to break ice created over the top.
If too thin, you can leave in freezer for longer, checking mixture until desired consistency is reached.
The mixture is better served in still a liquid yet partially frozen consistency.
Ladle into bowls and serve with chopped mint or tarragon.
Feel free to add fresh whole berries to bowls as well if desired.
Recipe Variations:
Milk based: Add 1 cup of milk per 2 cups of berry mixture just before freezing and follow instructions above.
Soymilk based: Add 2/3 cup of soymilk per 2 cups of berry mixture just before freezing and follow instructions above.
Yogurt based: Add 1 cup of yogurt (2/3 cup if Greek-style thick yogurt) per 2 cups of berry mixture just before freezing and follow instructions above.
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- 1 pint blueberries
- 1 pint raspberries
- 1 quart strawberries
- 1 cup orange juice
- 1 cup lime or lemon sorbet
- Mint or tarragon leaves, chopped, for garnish (optional)