Pink berry soup is a traditional dish that has won over palates for several generations. Its origin dates back to the cold regions of Eastern Europe, where forest fruits, such as raspberries, are abundant during the summer and were used to prepare refreshing and nutritious recipes. In Latin America, this delight goes by different names depending on the region: in Mexico and Guatemala, it is commonly known as "raspberry soup," while in countries like Argentina and Chile, they prefer to call it "cold red fruit cream." This recipe is popular not only for its sweet and sour flavor but also for its light texture, making it ideal for the warm months.
Traditionally, pink berry soup was served as a dessert at family gatherings or festivities, accompanying other sweets and drinks. Over time, it has evolved by incorporating modern ingredients like whipped cream, which adds smoothness and a special touch to every spoonful. The combination of Bordeaux wine and cinnamon stick extends its fragrance, turning it into an aromatic delicacy full of history.
How to Make Pink Berry Soup
Combine the first 4 ingredients in a deep ceramic heatproof casserole or a stainless steel saucepan.
Bring the mixture to a boil.
Reduce the heat and simmer for 15 minutes.
Press the raspberry mixture through a sieve and return it to the casserole or saucepan.
Discard the seeds.
Combine the cornstarch and 1/4 cup of the raspberry liquid.
Stir well.
Bring the remaining liquid to a boil.
Reduce the heat to low and incorporate the cornstarch mixture.
Cook, stirring constantly, until slightly thickened.
Refrigerate for 6 to 8 hours.
Pour the whipped cream into the soup and mix with a knife.
Garnish with fresh berries, mint, or lemon balm and perhaps even a thin strip of citrus zest.
Ingredients: Frozen Raspberries, Bordeaux Wine, Water, Cinnamon Stick, Cornstarch, Whipped Cream.
