This delightful summer concoction, when made with berries from Pendle Hill’s garden, is a favorite among staff and resident students. To surprise lunch or dinner guests, pour into bowls and serve as a cold soup.
- ½ watermelon, chopped
- 1 quart strawberries, hulled
- ½ pint red raspberries
- 1 cup sour cream or yogurt
- 1 teaspoon salt
- ½ cup honey
- ⅛ cup mint leaves, chopped
- Mulberries for garnish
Put the fruit through a juicer. Blend thoroughly with the sour cream or yogurt, salt, honey, and mint leaves. Garnish with mulberries.
