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Summer Fruit Dessert Soup

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“A refreshing medley of berry flavors with a scoop of lemon sorbet.”
READY IN:
2hrs 20mins
SERVES:
6-7
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 2 1/2 to 3-quart pan, mix sugar and 3/4 cup water. Bring to a rolling boil over high heat. Peel peach; thiinly slice into boiling syrup and cook 1 minute. Add blueberies and cook 1 minute. Let cool.
  2. In a blender, puree half the peach-blueberry mixture (reserve remaining), half the strawberries, and half the raspberries. Return puree to pan with remaining peach-blueberry mixture and add lemon juice and liqueur. Cover and chill until cold, at least 2 hours, or up to 1 day.
  3. Slice remaining strawberries and add to soup with remaining raspberries. Ladle into shallow bowls; add 1 scoop sorbet to each.

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