Temperatures this summer have been hot! Heavy meals are completely off my menu plans and my guests are not complaining when lighter entrées are served. Even my desserts are lighter; simple fruit based sweets. I’m all about fresh tasting and easy, that is easy for me the hostess!
This recipe is truly in its most natural state. The berries, either fresh or frozen, are pureed, not cooked. I don’t add in any spices, nor have I ever felt the need to. Simple syrup or agave is added for sweetness and for sparkle, Prosecco, champagne or club soda is stirred in just before serving. I like the swirl of buttermilk or thinned yogurt as a pretty contrast and its creaminess blends with the sweetness of the fruit. For a picnic, this travels really well in a thermos, though I have left out bringing along the yogurt or buttermilk. Along with the chilled soup, I like to serve lemon biscotti cookies (recipe appearing soon!) and a small dessert cheese plate with nuts and dried fruits.
Chilled Berry and Prosecco Soup
¼ cup fresh or frozen blueberries
¼ cup fresh or frozen strawberries
¼ cup fresh or frozen raspberries
1 cup freshly squeezed orange juice or mango nectar
Simple syrup or agave to taste (Simple Syrup is simply equal amounts water and sugar heated until sugar dissolves, cooled and refrigerate until needed)
1 shot crème de cases liquor
¼ cup Prosecco, champagne or club soda
½ cup buttermilk or yogurt thinned with a touch of milk
Process berries and orange juice in a blender until smooth. Add in agave or simple syrup to taste for sweetness. Stir in the crème de cases and refrigerate several hours. Just before serving pour in the Prosecco. Pour into chilled bowls and swirl in a tablespoon of buttermilk or yogurt. Serve immediately.