Berry Puree

Ingredients

• mixed berries (300 g each, currants, raspberries, blueberries, blackberries)
• 250 ml red currant juice
• 250 ml raspberry juice
• 5 tbsp sugar
• 1 untreated lemon (juice and zest)
• 1 heaping tbsp cornstarch

Instructions

1. 1.

   Wash the berries and pat dry. Put half of them in a pot with the currant and raspberry juices and bring to a boil. Add the lemon zest and simmer gently for 5 minutes. Puree the pot contents and strain through a sieve.

2. 2.

   Whisk the cornstarch with 1/2 cup cold water. Reheat the berry soup, stir in the starch, bring to a boil, then add the remaining berries and simmer for another 2 minutes on low heat.

3. 3.

   Squeeze the lemon and stir in the juice. Fill glasses. Chill in the refrigerator for 1–2 hours. Serve garnished with fresh berries. Vanilla sauce or whipped cream pairs well.