Browse All Recipes

Chilled berry-rosewater soup with vanilla crème fraîche

Australian Gourmet Traveller recipe for chilled berry-rosewater soup with vanilla crème fraîche.

By Emma Knowles
  • 15 mins preparation
  • 10 mins cooking plus chililng
  • Serves 4
  • Print
Chilled berry-rosewater soup with vanilla crème fraîche


  • 250 gm strawberries, hulled and coarsely chopped
  • 250 gm mixed raspberries, blueberries and blackberries
  • 150 gm caster sugar
  • 120 ml dessert wine or moscato
  • Thinly peeled rind and juice of 1 orange and 1 lemon
  • 1 tsp rosewater, or to taste
  • To serve: extra raspberries and thinly sliced strawberries
  • To serve: shop-bought meringues, coarsely crumbled (optional)
Vanilla crème fraîche
  • 200 gm crème fraîche
  • 100 ml milk
  • 20 gm icing sugar
  • Scraped seeds of 1 vanilla bean


  • 1
    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).
  • 2
    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.