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Blackberry soup with juniper cream and candied lemon peel

Time 20 minutes
Yields Serves 6
Blackberry soup with juniper cream and candied lemon peel

Blackberry soup

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, puree the mixture in batches. Strain the mixture, mashing the berries against the strainer. Chill the strained soup until cold, preferably overnight.

Juniper cream

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

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.

3

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.


Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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