PEACH, BLUEBERRY, AND PROSECCO SOUP
A fruit dessert from Felidia restaurant in Manhattan (chef Lidia Bastianich). Cooking time is actually marinating time.
Provided by echo echo
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, mix peaches with sugar.
- Mix juices with the prosecco; pour over peaches.
- Add half the mint leaves and let marinate in refrigerator 20 minutes.
- Stir in blueberries.
- Garnish with the remaining mint.
Nutrition Facts : Calories 184.8, Fat 0.7, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 35.4, Fiber 3.8, Sugar 29.3, Protein 2.2
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