250 gmmixed raspberries, blueberries and blackberries
150 gmcaster sugar
120 mldessert wine or moscato
Thinlypeeled rind and juice of 1 orange and 1 lemon
1 tsprosewater, or to taste
To serve:extra raspberries and thinly sliced strawberries
To serve:shop-bought meringues, coarsely crumbled (optional)
Vanilla crème fraîche
200 gmcrème fraîche
20 gmicing sugar
Scrapedseeds of 1 vanilla bean
Stir berries, sugar, wine, rinds, juices and 250ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook until berries are just tender (6-8 minutes). Discard rinds, transfer soup to a food processor, add rosewater and 200ml iced water and process until smooth. Refrigerate to chill (30 minutes).
For vanilla crème fraîche, whisk ingredients in a bowl to combine. Pour chilled berry soup into serving glasses, then dollop vanilla crème fraîche and serve topped with extra berries and crumbled meringues.