Eat this Bing Cherry Raspberry Sauce as a warm or cool soup if you’re game, with chopped fresh mint sprinkled on top, or just drizzle it on your favorite accompaniments.
I made this soup – er, sauce – as one of many options for my son when he had wisdom teeth removed. He loves bing cherries, but couldn’t eat them. So, remembering a bing cherry soup I had eons ago, I searched for an option he could eat, without cane sugar, coconut sugar, dairy products, or gluten. It was supposed to be a cool summer accompaniment to our (pureed) dinner, but he decided that this was more like a rich sauce than a soup. I decided he was right. It is lip smacking good without being too sweet, perfect for drizzling over melon chunks, Lemon Sponge Custard, or Honey Brownie Cake (both Paleo friendly), pancakes or waffles, or for stirring into your kids’ favorite plain yogurt (goat, cow, coconut, or what have you). Or, just as soup!
This recipe was originally posted on Nutrition Care for Children.
| Bing Cherry Raspberry Sauce |
| Servings | Prep Time | Passive Time |
| 4-6people | 20minutes | 15minutes |
| Servings | Prep Time |
| 4-6people | 20minutes |
| Passive Time |
| 15minutes |
- 10 oz bag frozen organic bing cherries
- 1 cup fresh raspberries
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1/3 Lemon cut in chunks; remove seeds
- 1 tbsp Honey
- 1/2 cup honeydew and green grapes juiced and strained
- 2/3 cup whole unsweetened coconut milk
|
Ingredients
Servings: people
Units:
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- Place all ingredients except coconut milk in a sauce pan. Bring to a boil, then reduce heat to medium-low. Simmer until cherries are soft and raspberries disintegrate, about 8 minutes.
- Remove lemon chunks as well as any lemon seeds you may have missed before.
- Pour into a food processor or high speed blender and puree.
- Place a strainer over the sauce pan. Return the berry mixture back to the sauce pan through the strainer, to capture raspberry seeds. Allow to drip for about 10-15 minutes. Use a wooden or rubber spatula to press the mixture through and scrape it off the bottom side of the strainer.
- After as much of the berry mixture has been returned to the pot as possible, stir in coconut milk evenly and serve as small soup servings. You can also chill this to serve as a cold summer soup, or drizzle over fruit, desserts, waffles, pancakes or yogurt.
This recipe is modified from a recipe in Saveur Magazine for Hungarian Chilled Cherry Soup.
