This delectable, fat-free dessert is the perfect antidote for hot summer days. It also is a delicious addition to a summer luncheon or brunch menu when berries are at the peak of the season.
INGREDIENTS:
1/2 cup sugar
1 peach firm-ripe, thinly sliced
2 cups blueberries, rinsed and drained
3 cups strawberries, hulled and rinsed
2 cups raspberries, rinsed and drained
3 tablespoons lemon juice
2 tablespoons raspberry liqueur or raspberry syrup
2 cups lemon sorbet
METHOD:
In a large saucepan, combine sugar and 3/4 cup water. Bring to a rolling boil over high heat.
Add peach slices to the boiling syrup and cook for 1 minute. Add blueberries and cook for 1 minute. Let the mixture cool completely.
In a blender, purée the peach and blueberry mixture until smooth. You may have to blend in two batches, depending on the capacity of your blender.
Add half the strawberries and half of the raspberries to the blender and blend until smooth. Add lemon juice and liqueur and blend with two short bursts of the blender.
Strain the mixture through a sieve to remove most of the seeds. Cover and chill until cold, at least 2 hours, or up to one day.
Slice the remaining half of the strawberries and add to the soup with the remaining raspberries.
Ladle into shallow bowls. Add 2 small scoops of fat-free lemon sorbet to each. Garnish with mint sprig and slices of other sweet ripe fruits, such as red plums, if desired.
YIELD: 6 servings
SOURCE: Adapted from a recipe originally published in Sunset Magazine, June 1994
