Best Iced Blueberry Peach Soup Recipes

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PEACH BLUEBERRY-BASIL ICED PEACH TEA



Peach Blueberry-Basil Iced Peach Tea image

Provided by Food Network

Categories     beverage

Time 5m

Yield 2 Servings

Number Of Ingredients 3

¼ cup blueberries
5 large fresh basil leaves
1 bottle Pure Leaf™ Not Too Sweet Peach Tea

Steps:

  • Crush blueberries and basil with wooden spoon in 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Peach Tea. Strain and serve in ice-filled glasses. Garnish, if desired, with additional blueberries and basil.
  • For a pitcher, simply double the recipe.
  • For a cocktail version, simply add ¼ cup light rum.

PEACH AND BLUEBERRY SOUP



Peach and Blueberry Soup image

Another recipe posted for safekeeping; from an old newspaper clipping. Chilling time is not included.

Provided by coconutty

Categories     Fruit

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 10

8 cups fresh peaches, peeled and sliced or 2 lbs frozen peaches
1/2 cup orange juice
1/2 cup pineapple juice
1/4 cup lime juice
plain yogurt
1/2 cup whipping cream
powdered sugar
1/2-1 teaspoon fresh gingerroot, grated
1/2 cup fresh blueberries
fresh mint sprig (optional)

Steps:

  • In a blender or food processor, combine peach slices, juices, yogurt and cream. Process or blend at high speed until mixture is smooth.
  • Add powdered sugar and ginger root to taste.
  • Cover and chill.
  • Just before serving, gently stir in blueberries. Garnish each serving with mint sprigs and a dollop of yogurt.

Nutrition Facts : Calories 140.1, Fat 6, SaturatedFat 3.5, Cholesterol 20.4, Sodium 6.4, Carbohydrate 22.2, Fiber 2.9, Sugar 18.2, Protein 2.1

PEACH-BLUEBERRY ICE CREAM PIE



Peach-Blueberry Ice Cream Pie image

The only trick to this fruit-flecked pie created by Sweet Rose Creamery in Santa Monica, CA, is making sure it gets 6 hours in the freezer to firm up.

Categories     Milk/Cream     Dairy     Ginger     Dessert     Freeze/Chill     Fourth of July     Kid-Friendly     Frozen Dessert     Blueberry     Summer     Birthday     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 9

6 ounces gingersnap cookies
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream
2 cups fresh blueberries, divided
1/3 cup sugar
1/4 cup fresh lemon juice
1 pint peach ice cream, softened in refrigerator for 20 minutes
2 cups whipped cream (made from 1 cup heavy cream)
1/4 cup chopped crystallized ginger

Steps:

  • Finely grind cookies in a food processor (you should have about 1 1/3 cups). Transfer crumbs to a medium bowl. Add butter and cream; stir to coat. Press firmly onto bottom and up sides of a 9" pie dish. Chill until firm, at least 30 minutes.
  • Toss 1 3/4 cups blueberries, sugar, and lemon juice in a medium bowl; let macerate at room temperature for at least 1 hour.
  • Transfer blueberry mixture to a large heavy saucepan and cook over medium heat until berries soften and juices are released, 10-15 minutes. Strain berries through a fine-mesh sieve into a medium bowl. Cover and chill juices and berries separately until cold.
  • Mix softened ice cream with chilled cooked blueberries. Scrape ice cream mixture into crust; smooth top. Freeze until firm, at least 6 hours. DO AHEAD: Pie can be made 2 days ahead. Cover and keep frozen.
  • Soften pie in refrigerator for 10 minutes before serving. Top with whipped cream; scatter remaining 1/4 cup fresh blueberries over. Garnish with ginger. Drizzle each slice with reserved blueberry juices.

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