Berry Soup
  • Servings: 4
  • 2 cups strawberries, hulled and halved
  • 1 cup raspberries
  • 1/3 cup sugar
  • 1 Tbs. cornstarch
  • 1/3 cup cold water
  • 1/4 cup fruit flavored liquer or brandy
  • 1/2 tsp grated lemon peel
  • 1/2 cup sweetened whipped cream
  1. Heat strawberries, raspberries and sugar gently in saucepan to extract the juices. Set aside for 15 minutes. Mix cornstarch with cold water until smooth. Stir into berry mixture. Bring berry mixture to a gentle boil; stir constantly until soup is thickened. Remove from heat; add liqueur and lemon peel. Refridgerate several hours. Serve in dessert bowls with topping of whipped cream.