Melissa Danielle of Honeybee Holistic sent a twitter request asking to swap my lemon balm for mulberries. Of course, I agreed to the swap, and we met outside of a subway station. Mulberry is a berry originally from Asia. White and red versions are found in North America, too. Prior to the swap, I can’t recall ever tasting the fruit. Maybe, somebody’s homemade liqueur has given me a taste. They’re not quite as tart, nor do they have the same sweetness as blackberries. I was curious about what type of dish to make with the mulberries. Sweets are easy to make, but a friend suggested a savory dish. A cold soup was the answer, and it’s perfect for a robust summer day. The soup is bursting of fresh flavors from the mulberries, vanilla, mint and the elderberry liqueur. The ginger yogurt is a sassy dollop of tang. The bonus: There’s little sugar in this soup, and it’s a healthier dessert or appetizer to a main course.
Recipe adapted from “The Swedish Table” by Helene Henderson.
Cold Mulberry Soup with Ginger Yogurt
2 cups mulberries
1-1/2 to 2 cups water
2 to 3 tbsp. of Elderberry liqueur
1/4 cup sugar
1 tsp. vanilla
a tiny pinch of salt
1/4 to 1/3 cup fresh mint, finely chopped
Garnish: Ginger Yogurt (Recipe follows)
1. Over medium heat, place mulberries, water, elderberry liqueur, sugar, vanilla and salt in a saucepan. Bring to a simmer, and allow soup to slightly thicken. About 10 minutes.
2. Turn off the heat and add the mint. Let the berries steep for 30 minutes.
3. Place the berries and liquid into a blender. Puree until smooth.
4. Strain soup through a fine-mesh strainer. Discard solids. Place soup in the refrigerator to chill, at least 1 hour.
5. Garnish with a dollop of Ginger Yogurt.
3 to 5 tbsp. Greek yogurt
the juice of half a lemon
1 to 3 tbsp. fresh ginger, grated
1. Mix all ingredients together. Chill until ready to serve.