Chilled Rose Soup
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This is an elegant and easy dish for hot summer afternoons. Serve it with tiny cookies for dessert, or with miniature sandwiches at teatime.
Super easy
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PrintIngredients
For 1 Batch(es)
Soup
- 4 cup(s) fresh or frozen red raspberries, pureed in a blender
- 2 teaspoon(s) freshly squeezed lemon juice
- 2 cup(s) plain yogurt
- 1 cup(s) whipping cream
- 1/2 cup(s) buttermilk
- 1 cup(s) fresh, fragrant rose petals
- 1 teaspoon(s) rose syrup
- 2 teaspoon(s) sugar
- 1 dash cinnamon
- rose petals and fresh mint, to garnish
Chilled Rose Soup Directions
- Place the raspberry puree, lemon juice and yogurt in the blender and blend briefly.
- Add the remaining ingredients and blend again. Chill for at least an hour, or overnight.
- Serve in small, chilled glass bowls and top each with fresh rose petals and a sprig of mint.
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