Summer Fruit Dessert Soup

Directions

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