Blackberry Soup


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Serve in small bowls as an appetizer on a hot summer night or as a dessert soup, generously garnished with whipped cream. You can also use black raspberries, if available.


4 cups blackberries, fresh or frozen, thawed and drained
2 cups cold water
1/2 lemon, sliced
1/4 cup sugar
3 whole cloves
2-inch stick cinnamon
1/2 cup cream


Set aside a few berries to use as a garnish. Combine berries, water, lemon, sugar, cloves, and cinnamon in soup kettle. Simmer, mashing berries with a spoon, until fruit is soft. Strain through a fine sieve, pressing to remove as much juice as possible. Cool, chill well, and blend in cream. Garnish with berries or whipped cream, or both.

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Serves 6-8

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i hope i'm just starting to

i hope i'm just starting to grow blackberrys i had fun witgrowing pineapples

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