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Ingredients
1 bottle medium-body red wine
1 cinnamon stick
1 clove
1 vanilla bean, split in half
¾ cup sugar
½ lemon, sliced
1 ½ pints hulled strawberries
1 ½ pints raspberries
1 pint blueberries
½ pint blackberries
Yogurt ice cream or raspberry sorbet, optional
Fresh mint sprigs
Nutritional analysis per serving (8 servings)
41 grams carbs; 237 calories; 1 gram fat; 7 grams fiber; 6 milligrams sodium; 2 grams protein; 30 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine wine, cinnamon, clove, vanilla, sugar and lemon in saucepan. Bring to boil.
- Step 2
In bowl, combine 1 pint strawberries, 1 pint raspberries, ½ pint blueberries and all the blackberries. Puree in two batches in food processor. Add to saucepan, return to simmer, strain, cool to room temperature, and then refrigerate for 2 hours.
- Step 3
Slice remaining strawberries, and divide among eight soup plates. Scatter in remaining berries. Pour cooled soup over; add a scoop of ice cream or sorbet, if desired, and garnish with mint.
Private Notes