This chilled mixed berry fruit soup with rosé wine is a refreshing way to end a meal and enjoy the best summer has to offer.
The scorching heat of midsummer has passed, yet the days are still long and warm. Almost every table on the promenade has on it a carafe or bottle of rosé. Both locals and the late-season flock of weary summer tourists, relaxing after a long day at the beach, nurse their glasses while observing the passersby.
Wander past the bistros in trendy St. Tropez or in the smallest seaside towns in Provence and this is the scene most evenings. Although rosé has long had a terrible image problem, this has never been the case in the south of France where they drink rosé with virtually every meal.
For most of the rest of the world, however, drinking pink has meant something cheap and sweet, nothing at all like what you find in the south of France. Even now, as more varieties of rosé find their way onto market shelves around the world, it still is not considered a “great” wine. Rosé may not require the same deep reflection as a big red but it’s not a frivolous wine by any means. This food-friendly wine whispers: follow me to the seaside or the country for a picnic. It taunts you to pour another refreshing glass as it sits quietly sweating tiny beads of water in its slushy bucket of ice. It says: relax, slow down, enjoy yourself.
There’s something about drinking rosé under the sun, or after a long hot day, it’s almost a requirement. Once you’ve met and fallen under her spell, rosé will beckon you with her crisp freshness. But don’t underestimate her. Her approachability and upfront nature belies her versatility. At once elegant and easygoing rosé pairs beautifully with foods both savory and sweet. Her taste, color and intoxicating scent has the power to transport you to that place by the sea no matter the current season, making you want to reach for it all year long, essentially liquid summer.
Here fresh berries are macerated in a rosé wine syrup. Sweet but not too much so, this chilled berry fruit soup is just right served as a light dessert on a hot day or at the end of a rich and elaborate meal. Here’s to rosé!
Serves 6
Sylvie Shirazi
10 minPrep Time
5 minCook Time
15 minTotal Time
Save RecipeIngredients
- 1cup/ 250ml rosé wine
- 2 Tablespoons/ 42g light flavored honey
- 6 oz strawberries, washed and quartered (preferably organic)
- 6 oz blueberries, washed (preferably organic)
- 6 oz blackberries, washed (preferably organic)
- 6 oz raspberries, washed (preferably organic)
- A few fresh mint leaves for garnish (optional)
Instructions
- Bring the wine and honey to a simmer in a small saucepan, stirring until the honey is dissolved. Simmer for 5 minutes or until slightly reduced. Remove from heat and let cool slightly.
- Place the fruit in small bowls and gently pour the wine mixture over. Cover and refrigerate until cold.
- Serve chilled with mint sprigs to garnish if desired.
Calories
Fat
Carbs
Protein
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Comments