| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 0g | 0g | 73g |
| sugars | fibre | protein | salt |
| 56g | 2g | 1g | 0.02g |
There are few experiences that match the comforting embrace of a bowl of warm soup. But have you ever come across a dessert soup? This recipe for Peppermint Gum Leaf and Lemongrass Soup has fired up my imagination whilst evoking many fond memories. Having spent considerable time in Japan and having a Japanese heritage, I’ve been quite privileged to explore diverse culinary frontiers including dessert soups. They come in a variety of flavours, from the milky sweet azuki red bean soup to the chilled fruit soups for the summer months.
A Symphony of Flavours
This Peppermint Gum Leaf and Lemongrass Soup recipe combines my love for Pacific Northwest ingredients and my deep-rooted connection to my Japanese heritage. The result is a wonderfully fragrant and refreshing concoction that brings new dimensions to the idea of a dessert soup. The crisp, cool peppermint brings balance to the earthy warmth of the gum leaves, while the fresh lemongrass gives it a zesty lift. Delicate sweetness from the honey and sugar is punctuated by the tartness of fresh fruits and lemon zest, creating a vibrant medley of flavours.
Healthful and Hearty
Not only is this dessert soup delightfully refreshing, but it also packs several health benefits. Peppermint is known for its natural wealth of antioxidants and its potential to soothe digestive discomforts. Lemongrass on the other hand is renowned for its diuretic properties, promoting a healthy kidney function.
In its sweetness, this recipe doesn’t hold back on the nutritional punch of fresh fruits. The vibrant collection of strawberries, kiwis, and pineapples provide a powerhouse of vitamins, minerals and fibre. This combination supports the immune system, promotes digestion and provides an array of other health benefits, especially when consumed fresh.
Whether you’re planning to savour it on a warm summer afternoon or as a comforting cap off to a hearty dinner, pairing this soup with a light seafood dish or sushi rolls would be delightful. A bowl of this soup, with its myriad of flavours and textures, would ideally balance out the rich, umami flavours of such dishes.
I urge you to give this creative dessert soup a try and let the unique experience enrich your culinary journey.
What You’ll Need
- 6 cups of water
- 1 cup of white sugar
- 1 tablespoon lemon zest
- 6 stalks of fresh lemongrass
- 12 fresh peppermint leaves
- 12 gum leaves
- 4 cups of mixed fresh fruit (strawberries, kiwis, pineapples, etc.)
- ½ cup of fresh mint leaves
- 1 tablespoon lemon juice
- ½ cup of honey
Method
Step One
Take a large pot and fill it up with 6 cups of water. Bring the water to a boil over high heat.
Step Two
Add 1 cup of white sugar to the boiling water. Keep stirring until the sugar completely dissolves.
Step Three
Once the sugar is completely dissolved, add 1 tablespoon of lemon zest, 6 stalks of fresh lemongrass, 12 fresh peppermint leaves, and 12 gum leaves. Lower the heat, cover the pot, and allow the mixture to simmer for about 15-20 minutes.
Step Four
While the mixture is simmering, prepare 4 cups of mixed fresh fruit. You can choose any fruits you like, such as strawberries, kiwis, and pineapples. Cut the fruits into bite-sized pieces.
Step Five
After 15-20 minutes, strain the simmered mixture into a large bowl. Discard the lemongrass, peppermint leaves, and gum leaves. Let the strained mixture cool down to room temperature.
Step Six
Once the mixture has cooled, add the prepared fresh fruits into the bowl. Throw in ½ cup of fresh mint leaves as well. Mix everything well to ensure the fruits and mint leaves are coated well with the mixture.
Step Seven
Stir in 1 tablespoon of lemon juice and ½ cup of honey into the bowl. Mix well until the honey is completely dissolved.
Step Eight
Refrigerate your Peppermint Gum Leaf and Lemongrass Soup for at least 2 hours before serving. This sweet and refreshing soup is best enjoyed chilled.
