Blueberry and Peach Prosecco Soup

by Lidia Bastianich
Monday, Nov 21, 2016




Ingredients 

  • 10 ripe, peeled, and sliced peaches
  • 1 to 2 cups blueberries
  • 1/2 cup powdered sugar
  • 2 oranges
  • 2 lemons
  • Fresh mint

 

Directions

In a large bowl, set 10 ripe, peeled and sliced peaches, a cup or two of blueberries, add a 1/2 cup of powdered sugar, the juice of 2 oranges and 2 lemons, and about 15 torn mint leaves.

Pour in a half a bottle of sparkling wine (or a little more depending on how thirsty you are!). Prosecco is best; make sure to mix it in well. Let all marinate together for 20 minutes in the refrigerator.

Serve in fancy glasses, as is, or with vanilla ice cream, and you’ve got yourself one fancy and juicy dessert!

About the Author

Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire.

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