Blackberry Soup Recipes

BLACKBERRY SYRUP

Steps:

• Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.
• This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.

BLACKBERRY SOUP

Steps:

• In a heavy saucepan, combine the first eight ingredients. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Remove and discard lime wedge. Strain berry mixture, reserving juice. Press blackberry mixture through a fine meshed sieve; discard seeds. Add pulp to juice. Cover and chill., Set aside 2 tablespoons yogurt for garnish. Combine blackberry mixture and remaining yogurt in a food processor or blender; cover and process until smooth. Ladle into soup bowls. Dollop with reserved yogurt.

CHILLED BLACKBERRY SOUP

Steps:

• Place backberries, water, wine, lemon juice, and sugar in large pot.
• Bring to a boil, then turn down the burner to low and simmer for 15 minutes.
• Turn the burner off and allow mixture to cool.
• Once the mixture is cooled, place it in a food processor and mix well.
• Strain processed liquid through a strainer, mashing the pulp through with the back of a spoon.
• Return the strained liquid to the pot and add 1/2 tbsp of corn starch dissolved in 2 tbsp of cold water.
• Cook until desired thickness.
• Return the mixture to the food processor and add whipping cream and orange zest.
• Chill overnight.
• Serve cold with a dollop of whipped or sour cream and mint sprig.
• I have found that it is almost thick enough without the corn starch, so you may choose to omit.

CHAMPAGNE-INFUSED BLACKBERRY SOUP WITH SOUR CREAM SORBET

Steps:

• Soup: In a saucepan, bring water, sugar, blackberries and lemon juice to a boil over medium-high heat. Simmer for approximately 10 minutes, then add mint leaves. Remove from heat and let cool. Blend mixture together in a mixer or food processor, then strain through a sieve.
• Sorbet: In a medium saucepan, bring sugar, water and corn syrup to a boil over medium-high heat. Let cool, then stir in lime juice and sour cream. Churn in an ice cream maker until proper consistency is achieved.
• To serve: Divide blackberry soup into four equal parts and pour into separate bowls. Put 1 scoop of sorbet in the middle of each bowl and drizzle with champagne.