Fruit Soup with Blueberry Ginger Ice Cubes

by Chef Timothy Grandinetti, C.E.C.

Ingredients

• 5 tablespoons ginger, finely minced
• 4 cups St. James Winery Blueberry Wine
• 3 cups strawberries
• 2 cups pineapple
• 1-1/2 cups mango
• lemon, lime, and orange zest
• 3 cups water
• 1-1/2 cups brown sugar
• 1/4 cup orange juice
• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 1 cup blueberries
• fresh mint

Instructions

1. Cook and steep minced ginger with wine for 14 to 15 minutes.
2. Strain and create ice cubes using 2 cups of the elixir, scattering tops with fresh blueberries.
3. Freeze and reserve.
4. In sauce pan combine remaining elixir (2 cups) with strawberries, pineapple, mango, and fruit zests. Cook 10 to 12 minutes over medium high heat.
5. Add water, sugar, and fruit juices, then bring to a simmer.
6. Remove from heat. In food processor, rip; then strain.
7. Add blueberry ginger ice cubes.
8. Garnish with mint.