Crème fraîche is much like sour cream but a bit richer and less tangy so it is a perfect base for this chilled berry soup. Serve as a dessert or as part of a refreshing summer lunch. For an extra special touch, garnish this cold Crème fraîche soup with edible flowers.
- 1 Cup Driscoll's Raspberries
- 1 Cup Driscoll's Blueberries
- 1 Cup Driscoll's Blackberries
- 1/2 Cup cranberry-raspberry juice (100% juice Ocean Spray if possible; no added sugar)
- 1/2 Cup water
- 1 Cup crème fraiche
- 2 Tablespoons sugar, or to taste
- 1 Tsp. lemon juice
Place berries, juice and water in blender. Blend at high speed until smooth. Add crème fraiche, sugar and lemon juice and blend again until smooth.
Strain the soup. Refrigerate at last 4 hours until very cold. Serve with a dollop of creme fraiche, a few fresh berries and a scatter of edible flowers.
*Edible Flowers: Using edible flowers in salads, desserts or as a garnish is a great way to add creativity and additional beauty to your special dishes. Make sure you are using known consumable flowers. Do not select roadside flowers or flowers from the nursery or florist as these may have been sprayed with something not safe for consumption. Specialty food markets often have edible flowers like nasturtiums, pansies, johnny jump-ups or lavender. More exotic flowers can be purchased online. Edible flowers will stay fresh in your refrigerator for up to 10 days if you keep them in an airtight container wrapped with a moist paper towel.