Mixed Exotic Fruit Gazpacho: A Refreshing Sweet Summer Dessert
1 1/2 cups water
3/4 cup sugar
2 pints strawberries, hulled
1 pint raspberries
Juice of 1 lemon
2 tablespoons finely chopped fresh mint
1 mango, peeled and cut into small balls with a small melon baller
1 papaya, peeled, seeded, and finely diced
1 kiwi, peeled and julienned
1 pint fruit sorbet (raspberry or strawberry works well)
Fresh mint leaves
1. In a medium saucepan over medium heat, combine the water and sugar and simmer until the sugar is completely dissolved. Set the syrup aside.
2. Reserve 1/2 pint of the smaller strawberries for garnish and combine the rest with the raspberries and lemon juice in a blender or food processor fitted with the metal blade. Process until purÃ©ed. Strain the berry purÃ©e through a fine-mesh strainer into a large, nonaluminum bowl and add the sugar syrup and chopped mint. Mix well, cover, and refrigerate until well chilled, at least 2 hours.
3. To serve, cut the reserved strawberries into julienne. Divide the berry purÃ©e among 6 shallow soup bowls, and then arrange the fruits on top in a whimsical pattern. Place a small scoop of sorbet in the center of each bowl and garnish with the mint leaves. Serve immediately.
Can be prepared through step 2 up to 1 day ahead and refrigerated
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at http://www.seriouslysimple.com.)