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Let’s be honest. There are certain desserts which undoubtedly make you eager to eat them. That’s because they’ve got an impeccable reputation, and you know their flavors will meet you expectations. For example, “tiramisu” is one of the most delicious desserts ever, right? Well, you might have tried once or twice quite a lousy tiramisu while eating out, but you will never give up on it. Because it’s tiramisu. This name just sounds terrific. You even might be willing to try its different variations, classic and not. Perhaps even lavender tiramisu won’t sound that bad for you. Am I right?
In my book, the name of a dessert is critical. You might have never tried a croquembouche, but I do believe this name doesn’t bother you. It’s likely this word makes you mouth watering. Or baklava. This word was created to make everyone happy.
Well, there are still some desserts didn’t happen to get any reputable name.
Let’s say (please have a seat and better near to your first aid kit since you may need it) a dessert soup!
Okay, let’s count the number of fainted people now. Is everyone all right?
Shall I repeat?
Dessert Soup. And it’s the character of my today blog post.
I’m not going to lie to you – that’s not the most appealing word for a dessert. I know some people for whom it sounds almost obnoxious. And I totally feel sorry for a dessert soup to not have managed to get a better name. That could have been a much more prominent dessert.
But this summer I’m going to try to change your opinion about this thing! I know it’s difficult, but I’m a stubborn dude. Because it’s a delicious, beautiful, and easy to make one. And I’m not afraid to mention it’s almost a healthy dessert. In fact, you’ve got to make some kind of fruit or berry puree and jazz it up with a few key ingredients such as herbs or spices. Basically, no cream needed. But a scoop of ice cream or sorbet won’t hurt. Done.
This time I decided on the strawberry dessert soup with a rose twist, topped with some homemade rosemary, lime and lemon sorbet. Just imagine – quite sweet soup with the tart and zesty sorbet which gradually melts and incorporates into the soup. Doesn’t that sound great, eh? On a sweltering summer day, it’s paradise!
If you are not convinced yet, may I give you a nasty piece of advice? Substitute those cream I added for a few spoons of white rum, and your evening will be more charming:)
Strawberry Dessert Soup with Citrus Rosemary Sorbet
Delicious and refreshing Strawberry Dessert Soup with a twist of rose flavor which is served with a scoop of luscious, tart, and zesty citrus sorbet. That's a quintessence of summer dessert!
*If you don't like rosemary, feel free to substitute it for other herbs. Basil, mint or thyme will work great.
** I and 1/4 cup of sugar really is tart sorbet! I mean that. Feel free to add up to 1/2 cup of sugar more.
Lemon Lime Rosemary Sorbet*
- 1 cup freshly squeezed lemon juice (about 4-5 large lemons)
- 1 and 1/4 cup granulated sugar**
- 1/3 cup water
- 1 rosemary spring
- About 1,5 pounds (600-650 gr) fresh strawberries
- 5-8 large chocolate mint leafs
- 1-2 tablespoons rose water (or orange blossom water)
- 1-2 tablespoons powdered sugar (optional)
- 1-2 tablespoons cream 10% (optional)
- 5-7 fresh strawberries, chopped, to garnish
- edible flowers, mint, lime zest, rosemary, to garnish
- To make the sorbet, in a medium pot combine the lemon and lime juices, the water, sugar, and rosemary. Bring to a soft boil and boil for a few minutes, until the sugar has fully dissolved. Remove from heat and let stand for 10-15 minutes and after that remove the rosemary spring. Completely cool.
- Place the syrup in a bowl of the ice cream maker and make sorbet as recommended in your manual. You will get a soupy consistency which is fine. Place the mixture in a plastic container and freeze until ready (3-5 hours). The sorbet will remain quite soft, and you will have for about 6-7 scoops.
- If you don't have an ice cream maker, put the syrup in the fridge up to 8+- hours. As soon as the syrup has started to be covered with ice, you should mix the mixture with a whisk every 30-45 minutes in order to prevent having the large pieces of ice in it.
- To make the soup, place the strawberries, mint, and rose water (or orange blossom water) in a cup of you blender and proceed until nice and smooth - that should be the consistency of a smoothie.
- Add the powdered sugar if needed and the cream if desired. If the soup is quite thick, you can some water as well. Chill at least for one hour.
- Serve topped with a scoop of the sorbet and garnished with the chopped strawberries, edible flowers, mint, and lime zest.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.