Cold Mulberry Soup With Ginger Yogurt

Photo by: Sanura Weathers

Cold Mulberry Soup With Ginger Yogurt

Food Ingredients:
2 cups mulberries 2 cups water 3 tablespoons of Elderberry liqueur 1/4 cup sugar 1 teaspoon vanilla 1 pinch a tiny of salt cup fresh mint, finely chopped Garnish: Ginger Yogurt*

Recipe preparation:
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. 6 NOTE 7 To make the Ginger Yogurt: mix 3 to 5 tbsp. Greek yogurt; the juice of half a lemon; and 1 to 3 tbsp. fresh grated ginger. Chill until ready to serve.

Recipe source: Foodista recipe