Strawberry Soup With Sorbet
- Total Time
- 15 minutes
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Ingredients
- 1pint ripe strawberries
- 1cup white sparkling wine
- ½pint tart lemon sorbet
- ½pint strawberry sorbet
- 4sprigs of fresh mint
Nutritional analysis per serving (4 servings)
216 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 44 grams carbohydrates; 3 grams dietary fiber; 39 grams sugars; 1 gram protein; 10 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse and hull the berries. Place them in a food processor and puree them. Transfer them to a bowl, stir in the sparkling wine and refrigerate until ready to serve.
- Step 2
Refrigerate four shallow soup plates until serving time.
- Step 3
To serve, place two small scoops of lemon sorbet and two small scoops of strawberry sorbet in each of the chilled soup plates. The most attractive way to do this is to scoop ovals of the sorbet, using an oval soup spoon. Place the four scoops of sorbet in the shape of an X, meeting in the center of the bowl and alternating colors. Tuck a sprig of mint in the center of each cluster of scoops, where they meet.
- Step 4
Serve the bowls of sorbet. At the table, ladle the strawberry mixture into the bowls, spooning it around, not over, the sorbets.
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