An extraordinary, delicious soup, best served as a dessert course, but equally at home as an appetizer. We added a simple balsamic glaze as an easy garnish, with a small amount of Creme Fraiche.
- 1/2 Cup sugar
- 1/2 Cup water
- 1 pint strawberries; hulled, chopped
- 2 Tablespoons Cassis
- 1 pint berry sorbet, such as blackberry, raspberry, or marionberry
- mint sprigs; for garnish
- In advance, combine the sugar and water in a pan. Bring to a boil and simmer, stirring occasionally, until clear. Puree the strawberries with cassis in a blender or food processor. Stir together the puree and sugar syrup. Place in a container and chill at least 4 hours.
Per serving: 140 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 34g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates
To serve, open the champagne and stir into cold berry puree. Let the fizzing subside. Arrange a scoop of sorbet in each of four soup bowls.[br][br]Pour in the cold champagne mixture. Garnish with mint, and serve.