Pink Gooseberry, Peach, and Elderflower Soup with Vanilla Ice Cream Recipe

Pink Gooseberry, Peach, and Elderflower Soup with Vanilla Ice Cream Recipe

  • 1 cup pink gooseberries (about 6 ounces)
  • 1 1/4 cups dry white wine
  • 1/2 cup water
  • 1/3 cup elderflower concentrate
  • 1/2 cup sugar
  • 2 small firm-ripe peaches (preferably white)
  • 6 large fresh basil leaves
  • 1 pint super premium vanilla ice cream
  1. Pull off tops and tails of gooseberries and halve berries lengthwise. Transfer berries to a 1-quart heatproof jar or a heatproof bowl. In a small saucepan bring wine, water, elderflower concentrate, and sugar to a boil, stirring until sugar is dissolved, and pour hot syrup over berries. Cool mixture. Chill mixture, covered, until cold, at least 2 hours, and up to 6.
  2. Peel peaches and cut into very thin wedges. Gently stir peaches into berry mixture and divide among 6 soup plates. Thinly slice basil and sprinkle over soup. Scoop ice cream into soup.
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