Ingredients
The following ingredients have 4 Servings
- 1 pound mixed berries, fresh or frozen, I used blueberries and raspberries (See Notes*)
- 1½-2 tablespoons sugar
- 2 tablespoons corn starch/UK corn flour
- 1¼ cups water
- 2 tablespoons mint leaves, finely chopped
- 1 teaspoon butter
- Pinch of sea salt
Instruction
- Place the fruit in a pot, add the sugar, cornflour and a pinch of salt and cook for a few minutes, stirring often, until the mixture releases lots of juice and starts bubbling away. Add the water, cover and bring to the boil, then simmer for 5 minutes.
- Remove the soup from the heat, add the mint and puree. Put the soup through a fine mesh sieve stirring and squashing with the back of a spoon until all the seeds have been separated (you can omit this step if you aren’t using berries). Stir in the butter and either serve warm or chill before serving. Serve with a drizzle of light cream (optional).
