Summer Fruit Dessert Soup

• 13 cup sugar
• 1 firm-ripe peach (about 8 oz)
• 2 cups fresh blueberries, rinsed
• 3 cups fresh strawberries, hulled and rinsed
• 1 cup fresh raspberry, rinsed
• 3 tablespoons lemon juice
• 2 tablespoons raspberry liqueur (optional) or 2 tablespoons syrup (optional)
• 2 -2 12 cups lemon sorbet

1. In a 2 1/2 to 3-quart pan, mix sugar and 3/4 cup water.
2. Bring to a rolling boil over high heat.
3. Peel peach; thiinly slice into boiling syrup and cook 1 minute.
4. Add blueberies and cook 1 minute.
5. Let cool.
6. In a blender, puree half the peach-blueberry mixture (reserve remaining), half the strawberries, and half the raspberries.
7. Return puree to pan with remaining peach-blueberry mixture and add lemon juice and liqueur.
8. Cover and chill until cold, at least 2 hours, or up to 1 day.
9. Slice remaining strawberries and add to soup with remaining raspberries.
10. Ladle into shallow bowls; add 1 scoop sorbet to each.

sugar, peach, fresh blueberries, fresh strawberries, fresh raspberry, lemon juice, raspberry liqueur, lemon sorbet

Taken from www.food.com/recipe/summer-fruit-dessert-soup-121898 (may not work)