Exotic elderberries and tart apples become a unique dessert.
- Yield: About 2 quarts
- Difficulty: Easy
- 3 cups fresh (or 1 cup dried) elderberries (stems removed)
- 6 cups water
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups tart apples, peeled and diced
- 1 tablespoon grated lemon zest
- gingersnap cookies
- sour cream
- Wash 3 cups of fresh (or 1 cup dried) elderberries (stems removed) and place in a large nonaluminum soup pot. Add 6 cups of water and bring to a boil. Reduce heat to low and simmer, covered, for 45 minutes or until the elderberries are soft. Blend and then strain through a sieve. Return the strained liquid to the cleaned pot over medium heat, and add 3/4 cup of sugar.
- In a separate bowl, make a slurry by combining 1 tablespoon of cornstarch with 2 tablespoons of water. Whisk the slurry into the pot and bring back to a boil, whisking often.
- Add 2 cups peeled and diced tart apples and 1 tablespoon grated lemon zest, and simmer for 5 minutes or until the soup is thickened, smooth, and clear.
- Cool the soup and refrigerate to chill. Serve cold topped with crumbled gingersnap cookies and dollops of sour cream.