Red wine and berry soup
Use whatever berries are around for this juicy, fruity dessert that does what all desserts should do: wake you up instead of weigh you down. Recipe extracted from Lighten Up by Jill Dupleix.
Ingredients
Red wine slush
500g strawberries, hulled
100ml light red wine, eg pinot noir
150g sugar
Berry soup
200g raspberries
100g blackberries
100g blueberries
200ml light red wine
50g caster sugar
2 tbsp orange juice
zest of 1 orange
a few basil and mint leaves
Method
To make the slush
Toss the strawberries with the red wine and sugar. Leave to macerate for 1 hour. Whiz to a puree and pour into a freezer-proof container. Freeze for 2 hours or until firm but not solid.
To make the soup
Crush half the raspberries and blackberries in a bowl. Add the whole berries, red wine, sugar, orange juice and orange zest. Leave to macerate for 2 hours, tossing occasionally. Spoon the berry soup into pretty glass bowls.
Add a scoop of the red wine slush, scatter with basil and mint and serve.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
