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

1. 1

   Pull off tops and tails of gooseberries and halve berries lengthwise.

2. 2

   Transfer berries to a 1-quart heatproof jar or a heatproof bowl.

3. 3

   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.

4. 4

   Cool mixture.

5. 5

   Chill mixture, covered, until cold, at least 2 hours, and up to 6.

6. 6

   Peel peaches and cut into very thin wedges.

7. 7

   Gently stir peaches into berry mixture and divide among 6 soup plates.

8. 8

   Thinly slice basil and sprinkle over soup.

9. 9

   Scoop ice cream into soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.