20 minutes, plus 1 hour steeping and overnight chilling
4 cups fresh blackberries
1/2 cup sugar
Juice of 1/2 lemon
1. In a large pot,
combine the blackberries, 1 cup water, the sugar and lemon juice. Bring to a boil, remove from the heat and let steep, covered, for about an hour.
2. In a blender,
purée the mixture in batches. Strain the mixture, mashing the berries against the strainer. Chill the strained soup until cold, preferably overnight.
1 tablespoon juniper berries
1 cup heavy cream
2 tablespoons sugar
1. The night before,
crush the juniper berries with a spoon and add them with the cream to a small saucepan. Bring to a boil, remove from the heat, let cool until ready to refrigerate and then chill overnight.
2. Strain the cream,
add the sugar and whip in a mixer until fluffy. Reserve, chilled, until ready for use.
Candied lemon peel and assembly
1 cup sugar
1 1/2 cups club soda
1. Zest the 4 lemons
with a zester (not a grater or microplane). The lemons should yield about one-half cup of zest, loosely packed.
2. Put the lemon zest,
2 cups of water and the sugar into a saucepan, bring to a boil and simmer on low heat for about 30 minutes. Remove the peel, cool on a rack or waxed paper and reserve. This can be done the day before; store the candied lemon peel in a plastic bag or container in the refrigerator.
Ladle the soup
into bowls, pour one-quarter cup of club soda into each bowl, and top with a large spoonful of the juniper cream and a generous pinch of the lemon peel. Serve immediately.