1pint (150G) Fresh Rasberries (gently washed)
1pint (150g) Fresh Strawberries (gently washed and trimmed)
2 cups (500ml) sour cream
1cup (250ml) whole milk
1cup (250ml) Ginger ale
1/4 cup (60g) Granulated Sugar
2 tablespoons triple sec
2 tablespoons Fresh lemon juice
Fresh Mint leaves (for Garnish)
1. Reserve 6 of the strawberries and 12 of the raspberries for garnish. In a blender or food processor combine the remaining berries and puree until smooth. Strain the mixture through a fine seive over a nonreactive bowl, pushing through as much of the pulp as you can, leaving the seeds behind.
2. Whisk the remainng ingredients, except the reserved berries and mint, into a puree. Cover and refrigerate until cold. To serve, divide the soup among chilled soup bowls and garnish with the reserved berried and mint leaves.
(I AM NOT SURE IF THIS IS THE ONE THAT YOU WANT.)
Chilled Washington Apple Soup
6 cups (1.5L) water
Juice of 2 lemons
4 tablespoons granulated sugar
1/2 teaspoon ground cinnamon (plus extra for garnish)
18 Golden Delicious Apples, Peeled, cored and roughly diced
4 cups (560g) vanilla ice cream
1. In a large nonreactive saucepan, combine all ingredients except the ice cream. Bring the mixture to a boil. Reduce heat and simmer, covered, until apples are soft.
2. Transfer the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve into a non reactive bowl. Let cool to room temperature. Cover and refrigerate until cold, about 4 hours. To serve, stir in the ice cream and divide into soup bowls. Sprinkle with Cinnamon and serve immediately.
SS Norway (12 times) '85 - '97; Radiance OS 06/01; Island Princess 11/04, Grand Princess 11/04/05, Golden Princess 7/21/06, Golden Princess 2/24/07, Explorer of the Seas 12/23/07, Island Princess 11/15/08