Monday, 1 July 2013

Summer recipe: blueberry soup with forest fruits sorbet

After their long dark winters, the colours of a Scandinavian summer are really something; map blue skies, leaf green countryside, enviable white-gold hair with improbably tanned skin, flashing metal rainbow bicycles and brick red holiday huts. 
The collective vernal joy is reflected in what they eat; clean fresh food. The Danes eat buttermilk soup while the Swedes like to make fruit soup, from berries and rosehips.
This is a dish I discovered on a trip to Sweden. As well as the usual blueberries, blackberries, raspberries and strawberries, the Swedes can forage for cloudberries, bilberries, lingonberries and seabuckthorn berries. Berries are considered a superfood, full of anti-oxidants and vitamin C, as week as anti-ageing properties. 

This version is made from blueberries and topped with a quick berry sorbet. Perfect for summer menus, as an unusual dessert. This version is chilled, but you could also have it warm, perhaps with a slick of yoghurt, for a unique dinner party starter.
See the recipe here on the Good Food Channel site. 


  1. Beautiful photo, as ever, and wonderful-sounding recipe. Blueberries are perhaps my all-time favourite fruit, so I'll definitely have to give this one a try this summer. Thanks for bringing to my attention!

    C x

  2. I liked it very much thanks to blog in


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