Beautiful Mallows: Fruit Soup with Mallows

Flowering Herbs of Innocence

| April/May 1996

Serves 4

This richly flavored cold soup is a refreshing way to begin or end a meal on a hot summer day. It has the consistency of a pudding.

  • 4 cups ripe raspberries
  • 4 cups ripe red currants
  • Handful of fresh flowers of high mallow or its varieties
  • 4 cups cold water
  • 1/3 cup cornstarch
  • 1/2 cup cold water
  • 1 1/2 cups sugar
  • Whipped cream for garnish
  • Whole fresh flowers for garnish
  1. In a large pot, combine the raspberries, currants, mallow flowers and water. Bring to a boil over high heat, then reduce the heat to low and simmer 5 minutes, or until the fruit is tender.
  2. Mash the berries and flowers and strain, reserving the juice. In a cup, dissolve the cornstarch in 1/2 cup cold water. Stir the sugar into the juice, bring the mixture to a boil and stir in the dissolved cornstarch.
  3. Simmer the soup over low heat, stirring constantly, until it is thickened. Pour it into individual custard cups and chill. Top each serving with whipped cream and a fresh mallow flower.

Jo Ann Gardner lives with her husband on a working farm on Cape Breton Island in northeastern Nova Scotia, where she grows heirloom flowers. She is the author of The Heirloom Garden (Pownal, Vermont: Storey Communications, 1992).

Click here for the original article, Beautiful Mallows.

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