Soup for Dessert

by Shauna Sever — April 18, 2008

This past week, I managed to find huge five-pound flats of strawberries in my local supermarket for five dollars and some change. Giddy with delight at this first sign of a warmer season, I snatched up a box with visions of the ruby red jewels sliced on my morning cereal. Unfortunately, the next morning, after eating my cereal and fresh berries, I realized I had barely made a dent in a five-pound box of strawberries that really didn't have more than a few days of life in them. So there has been more than my fair share of Vitamin C and fiber in my diet lately, in the form of strawberry smoothies and fresh berry snacks and strawberries layered with whipped cream and delicate homemade shortcake (okay, so the focus wasn't on nutrients at all with that one).

This recipe celebrates strawberries (and its friends the blueberry and raspberry) in a slightly more diet-friendly way than the aforementioned shortcake. And it's every bit as spirit-lifting and delightful.

Berry Dessert "Soup"
Serves 2 to 3

Using frozen blueberries, raspberries, and strawberries not only makes this dish more economical when berries aren't in peak season, it also makes the freezing step of the recipe unnecessary.

1 cup fresh blueberries, washed and stems removed
1 cup fresh raspberries, washed and stems removed
2 cups fresh strawberries, washed and hulled
½ cup fresh squeezed orange juice
½ cup lime or lemon sorbet
Mint or tarragon leaves, chopped, for garnish

Place berries, orange juice, and sorbet in a blender and blend until smooth. Pour into a freezer-safe container and freeze for about 1 hour. Stir the mixture to break any ice that forms over the top; you're looking for a soupy, but partially frozen consistency. Freeze longer if necessary to achieve the desired consistency. Ladle into bowls and garnish with chopped mint or tarragon and additional fresh berries.