Guest guest Posted March 17, 2001 Report Share Posted March 17, 2001 * Exported from MasterCook * Watermelon And Blackberry Soup Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 240 Serving Size : 4 Preparation Time :0:00 Categories : Fruits Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups seeded chunks of watermelon fresh lemon or lime juice salt 2 cups blackberries 3 tablespoons light brown sugar rosewater or orange flower water 1 pound red watermelon -- approximately 1 pound yellow watermelon -- approximately 1/4 cup pomegranate seeds -- if in season 4 mint sprigs SERVES 4 A fruit salad in a pink " broth " of watermelon. It's a little hard to be exact with watermelon - some pieces are full of seeds, others aren't - so you may have to feel your way with amounts. Purée the watermelon chunks and pour the purée into a bowl. Add lemon juice to taste and a pinch of salt and refrigerate, covered. Toss the blackberries with the brown sugar and a few drops of rosewater, cover, and refrigerate for 1 hour. Seed the remaining piece of melon and cut it into bite-sized chunks. When it is time to serve, flavor the melon juice with rosewater to taste, starting with 1 teaspoon. Divide the juice among chilled soup plates and add the melon pieces, then the berries. If pomegranates are in season, add about 1 tablespoon to each bowl and a squeeze of the juice as well. Garnish with the mint sprigs and serve. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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