250 g (1/2 l) berries or fruit of your choice
400 ml water
150-200 g Dansukker Cane Sugar or Granulated Sugar
3 tbsp potato starch
Milk or cream
Rinse and pick over the berries. Bring the water and sugar to the boil. Add the berries and simmer gently for 2-5 minutes, depending on the berries’ consistency. Gooseberries and cherries take longer to cook than raspberries and strawberries. Blend the potato starch in 1 dl water and stir into the berries. Remove the pan from the heat. Cover with a lid and leave to cool. Serve the soup cold or lukewarm with milk or cream.
For a little more substance, sprinkle with mini amaretti or crushed biscuits.
The berries can be replaced with chopped plums, pears, rhubarb or apples.
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