Blueberry Soup

Blueberry Soup

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    pints blueberries, picked over to remove stems

  • ¾

    cup sugar

  • Juice from ½ lemon

  • 1

    tablespoon ground cardamom

  • 1

    cup Muscatel, Ice Wine, or Honey wine

  • ¾

    cup mango puree* or 1 mango, peeled, pitted, and pureed

  • in a blender or food processor

Directions

Combine blueberries, sugar, lemon juice and cardamom in a saucepan. Turn heat to medium-high and bring to a boil and cook until the sugar dissolves completely. Remove from heat and put the blueberry mixture in a blender. Blend to a smooth puree. Combine the blueberry puree with the Muscatel wine and mango puree. Refrigerate until cold. Serve in a large bowl with a ladle and let people help themselves. If you’d like a more elaborate dessert, serve with a scoop of Vanilla Yogurt Sorbet. * Look in the frozen food section of your supermarket for Frozen Mango Pulp


Nutrition

Facebook Conversations