Pink Gooseberry, Peach, and Elderflower Soup with Vanilla Ice Cream

• 1 cup pink gooseberries (about 6 ounces)
• 1 1/4 cups dry white wine
• 1/2 cup water
• 1/3 cup elderflower concentrate*
• 1/2 cup sugar
• 2 small firm-ripe peaches (preferably white)
• 6 large fresh basil leaves
• 1 pint super premium vanilla ice cream
• *available at some specialty foods shops and by mail order from Dean & DeLuca, tel. (212) 226-6800, ext. 268

1. Pull off tops and tails of gooseberries and halve berries lengthwise.
2. Transfer berries to a 1-quart heatproof jar or a heatproof bowl.
3. In a small saucepan bring wine, water, elderflower concentrate, and sugar to a boil, stirring until sugar is dissolved, and pour hot syrup over berries.
4. Cool mixture.
5. Chill mixture, covered, until cold, at least 2 hours, and up to 6.
6. Peel peaches and cut into very thin wedges.
7. Gently stir peaches into berry mixture and divide among 6 soup plates.
8. Thinly slice basil and sprinkle over soup.
9. Scoop ice cream into soup.

pink gooseberries, white wine, water, elderflower, sugar, peaches, fresh basil, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/pink-gooseberry-peach-and-elderflower-soup-with-vanilla-ice-cream-15239 (may not work)