Watermelon and Berry Soup

Recipe by Mrs Goodall
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups watermelon, seeded and cut in chunks
  • 1 -3
    lime (lemons can be used)
  • 1
    pinch salt
  • 2
    cups frozen berries (I like Costco's blueberry, marionberry, raspberry mix. Use fresh berries if you prefer)
  • 3
    tablespoons light brown sugar (a little more or less is fine)
  • 1
    dash rose water (or orange flower water)
  • 2
    lbs watermelon (more or less)
  • 4
    mint sprigs, chopped (lemon verbena is nice as well)
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DIRECTIONS

  • Puree the watermelon chunks (a blender works fine) and pour the puree into a bowl.
  • Starting with 1/2 a lime, add lime juice to taste.
  • Add a pinch of salt.
  • Cover and refrigerate until quite chilled and ready to serve.
  • Seed the remaining watermelon and cut into bite sized chunks. Refrigerate until serving.
  • For Frozen Berries:
  • About 45 minutes before serving, in a smallish bowl toss the berries with the brown sugar and a squeeze of lime and stir. Just leave on the counter to macerate (create juice/syrup). This should allow the berries to thaw, yet not quite completely. But hey, if they totally thaw, they thaw, it still tastes great.
  • For Fresh Berries:
  • In a smallish bowl toss the berries with the brown sugar and a squeeze of lime and stir. Cover and place in the refrigerator to macerate (create juice/syrup). This could be done the night before.
  • Before serving taste your berries and syrup and add the rosewater (or orange flower water) to taste and more lime if needed.
  • To Serve: Divide the watermelon puree among chilled soup bowls and add the watermelon pieces, then the berries on top with a drizzle of berry syrup. Top with a garnish of chopped mint or lemon verbena.
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