This versatile soup becomes a sauce when drizzled over ice cream, sorbet, fresh fruit or panna cotta.
Recipe shared by my friend Khanh.
- 6 cups fresh blueberries
- 3/4 cup sugar
- 2 Tbs. lemon juice
- 1 tsp. ground cardamom
- 3/4 cup mango purée
- 1 cup muscatel, ice wine or honey wine
In a saucepan, combine blueberries, sugar, lemon juice, and cardamom. Over medium-high heat, bring mixture to a boil; cook and stir until sugar dissolves, about 7 minutes. Slightly cool blueberry mixture; transfer to a blender container; purée. In a bowl, combine blueberry purée with mango purée and wine. Strain mixture through a fine sieve. Cool well.
To serve, ladle soup into shallow soup bowls or dessert dishes. Garnish with fresh blueberries, thin melon and/or mango slices, and lemon zest curls, if desired.