Summer berry soup

Summer berry fruit soup

Category: Dessert, Breakfast | Serves: 2

Prep time: 10 minutes, plus chilling | Cooking time: 5 minutes


1 tsp arrowroot or cornflour

250ml (8fl oz) 100% fresh red fruit juice (not from concentrate) such as cherry or red grape

150g (5½ oz) raspberries or blackberries, fresh or frozen

1 cinnamon stick

1 tsp mild honey or caster sugar

115g (4oz) extra fruits to serve, eg sliced strawberries, raspberries, blueberries and pomegranate seeds

A few fresh lemon thyme or mint leaves, optional

1. Mix the arrowroot or cornflour to a thin paste with a tablespoon of the juice. 

2. Put the remaining fruit juice in a blender with the fresh or frozen berries and blitz until smooth. Sieve into a small saucepan to remove the pips and add the cinnamon stick, honey or sugar. Bring slowly to a gentle simmer. 


3. Stir in the arrowroot and bubble the mixture gently for a further 1 minute until lightly thickened then take the pan off the heat.

4. Pour the thickened juice into a non-metallic jug and leave to cool (with the cinnamon stick). Cover and chill when cool.

5. When ready to serve, remove the cinnamon stick and pour the chilled soup into flat soup plates. Top with the extra fruits and thyme or mint.


Nutritional information

Nutrition information for summer berry soup