Ingredients
- 6 cups fresh or frozen blueberries
- 3⁄4 cup sugar
- 2 tablespoons lemon juice
- 1 teaspoon ground cardamom
- 3⁄4 cup mango purée
- 1 cup muscatel, ice wine or honey wine
Instructions
- In a saucepan, combine blueberries, sugar, lemon juice, and cardamom
- Over medium-high heat, bring mixture to a boil
- Cook and stir until sugar dissolves, about 7 minutes
- Slightly cool blueberry mixture
- Transfer to a blender container, purée
- In a bowl, combine blueberry purée with mango purée and wine
- Strain mixture through a fine sieve
- Chill
- To serve: Ladle soup into shallow soup bowls or dessert dishes
- Garnish with fresh blueberries, thin melon and/or mango slices, and lemon zest curls, if desired