Serve Blackberry Soup in small bowls as an appetizer on a hot summer night or as a dessert soup, garnished with whipped cream. You can also use black raspberries, if available.
Ingredients
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 light cream
Instructions
Set aside a few berries to use as a garnish. Combine berries, water, lemon, sugar, cloves, and cinnamon in a soup pot. Simmer, mashing berries with a spoon, until fruit is soft. Strain through a fine sieve, pressing to remove as much juice as possible. Discard solids. Cool, chill well, and blend cream into berry juice. Garnish with berries.
