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+ servings

Chilled Saskatoon Soup

Prep Time 10 mins
Cook Time 15 mins
Chilling Time 4 hrs
Total Time 4 hrs 25 mins
Servings 4


  • food mill or large-meshed sieve


  • 6 cups (900gms/2 lbs) saskatoon berries (can use fresh or frozen)
  • cups (540ml) water, divided
  • 2 tablespoons cornstarch
  • 6 tablespoons (75gms) sugar preferably natural evaporated cane sugar
  • 1 teaspoon lemon zest
  • tablespoons lemon juice
  • 1 teaspoon rosewater, optional or substitute with ¼ teaspoon vanilla


  • Put the saskatoons in a medium sized saucepan.
  • Combine ¼ cup (60ml) of the water with the cornstarch in a small bowl and set aside. Add the remaining 2 cups (480ml) of water to the saskatoons in the saucepan.
  • Bring the saskatoons to a boil, then reduce the heat to medium and cook them, covered, for 10 minutes.
  • Scoop out 1 cup (250ml) of the cooked berries with a slotted spoon and set them aside.
  • Put the remaining berries and juice through a food mill, using the fine disk, and set over a large bowl or the empty saucepan. (Don't clean the saucepan yet, you'll need it again.) Make sure to scrape all the pulp off the bottom of the food mill and add it to the juice.
    [*If you don't have a food mill, you can push the berries through a coarse sieve (not a colander) with the back of a spoon. It takes a little more time and effort, but it will work just as well. See the notes, below.]
  • Measure the juice/pulp mixture. You will need 3½ cups (840ml) in total. If you have less than that, add water to make up the amount. Return the juice/pulp mixture to the saucepan.
  • Add the reserved whole berries, sugar, lemon zest, and lemon juice to the saucepan.
  • Bring the soup to a boil. Stir up the cornstarch slurry, which will have settled, and pour it into the boiling soup, stirring constantly with the other hand as you pour so the cornstarch doesn't clump up.
  • Boil for 30 seconds, then remove the saucepan from the heat and stir in the rosewater.
  • Allow the soup to cool, then chill it until cold - at least 3 to 4 hours.
  • Serve the saskatoon soup as an appetizer with a dollop of plain yogurt in the center, or serve it for dessert with a scoop of vanilla ice cream in it.
  • Serves 4 as an appetizer or 6 as a dessert.


This soup is marvelous served well-chilled on a hot day - it's so light and refreshing and a surprise to the taste buds.
However, you can also serve it hot on a winter day for a delightful change (also with either the yogurt or ice cream) and a way to bring a little taste of summer to your table.
*To use a sieve instead of a food mill to extract the pulp, set a large-meshed sieve (not a fine-meshed sieve and not a colander) over a bowl. Pour about ¼ of the hot cooked saskatoons and juice into the sieve at a time and press on them with the back of a large spoon to push the pulp through the sieve. Work the spoon back and forth, pressing down firmly on it, until you've extracted as much pulp as possible. Scrape out and discard the seeds and skins, then work on the next batch. Don't forget to scrape the pulp off the bottom of the sieve and add it to the juice.