Swedish Strawberry Mint Soup

Recipe by Chef Kate
READY IN: 3hrs 25mins


  • 3
    pints strawberries, washed and hulled
  • 6
    cups water
  • 1
    cup orange juice, freshly squeezed (from about 4 oranges)
  • 6
    inches piece fresh ginger, peeled and thinly sliced
  • 4 -5
    stalks lemongrass (tough outer leaves removed, tender inner stalks lightly smashed and sliced into 1/4-inch rounds)
  • 2
    cups mint, fresh, coarsely chopped
  • 1
    cup sugar


  • Set aside 1/2 pint of the strawberries and thinly slice the rest.
  • Place the sliced strawberries in a large saucepan and add the water, orange juice, ginger, lemongrass, mint and sugar, and bring to a boil, stirring occasionally.
  • Reduce the heat to low and simmer for five minutes.
  • Remove from heat and set aside to steep for an hour.
  • After steeping, strain the strawberry mixture through a fine sieve, mashing the strawberries to get the maximum strained liquid.
  • Discard the solids.
  • Cover and refrigerate the liquid--your strawberry soup--until well chilled--at least two hours.
  • Meanwhile, cut the reserved 1/2 pint of strawberries into 1/4" dice, place in a small bowl, cover and refrigerate.
  • When ready to serve, place a small mound of diced strawberries in the center of each shallow soup plate or bowl, pour the chilled soup around the berries and serve.
  • Note 1: You can, if you wish, serve this with a scoop of vanilla ice cream.
  • Note 2: You can combine 1/2 cup of the soup with 1/2 cup of champagne for a lovely summer cocktail or with 1/2 cup of sparkling water for a non-alcoholic version.