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Easy Dessert Strawberry Basil Soup Recipe

Name: Strawberry Basil Soup for Dessert
Prep time: 5 min
Total time: 125 min
Ingredients: 750 g (3 cups) Fresh Strawberries (see note); 120 g (4 oz) Caster Sugar; 12 cl (1/2 cup) Water; a handful fresh basil leaves

Mirabeau Wine — July 8, 2020

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This could be the easiest dessert in your culinary repertoire. All you need is four (4) ingredients, about 5 minutes to prepare and a couple of hours to let it cool. Strawberry Basil Soup is a great summer dessert paired with rosé bien sûr. And, if you happen to make too much it’s just as good for breakfast with yogurt and granola or seeds.

Enjoy!

Strawberry Basil Soup for Dessert

This dessert is easy to make and a light, sweet finish to your meal.

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Prep Time 5 mins

Total Time 2 hrs 5 mins

Course Dessert

Cuisine French

Servings people

Ingredients

750 g (3 cups) Fresh Strawberries see note
120 g (4 oz) Caster Sugar
12 cl (1/2 cup) Water
a handful fresh basil leaves

Instructions

Place sugar and water in a saucepan and bring to a boil for about 1 minute.
Set aside.
Rinse and trim strawberries. Cut 250g (1 cup) into quarters and keep aside.
Put the remaining 500g (2 cups) in a blender, along with the sugar syrup and basil leaves. Blend for 1 minute until smooth.
Transfer into a serving bowl and add the rest of the strawberries in quarters.
Refrigerate for at least a couple of hours.
Serve with some marzipan biscuits and a glass of rosé!

Notes

You can replace the basil with mint

You can use frozen strawberries if need be, but make sure to thaw first to remove as much water as possible.

Keyword Basil, Dessert, Strawberries

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Tags:Basil,Desserts,Strawberries

Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.