You wouldn’t know it from the weather in New York, but Fall is coming. Pumpkin muffin recipes are already starting to pop up on blogs and social media, and Starbucks has rolled out their pumpkin flavored “seasonal” drinks. But guys, it’s still summer! Why are the trends always so ahead of the season? I don’t know about you, but if I start indulging in all-things-pumpkin now, I’m going to be damn sick of the stuff by the time Fall actually rolls around. I mean … it was 90 degrees yesterday. Do you really want to sip on a hot pumpkin latte?
I know I didn’t. But what I did want to do was enjoy a nice, cold, refreshing bowl of summer fruit soup. Because summer is ending soon, and the window for finding local, in-season peaches and berries is rapidly closing.
Hence this recipe. Raspberries and blueberries are blended with peaches, sour cream, just a bit of sugar, and an incredible South African fruit liqueur that you can sub out with your liqueur of choice if you can’t get your hands on it. Then, you stir in some whole berries – which have been tossed with a bit of vanilla and nutmeg – to really kick it up a notch. Easy, refreshing, and delicious!
Oh – but dare I forget to mention the crispy mint leaves on top? Yes – once you learn how to make these, you’ll be putting them on everything. Trust me.