Instructions

1. In a large pot, bring the water to a boil and add the berries, sugar, anise, cinnamon (if using), and a pinch of salt.
2. Reduce the heat to medium and simmer for about 10 minutes until the berries are soft but still hold their shape.
3. Remove the pot from heat and let the soup cool slightly.
4. Stir in the heavy cream and lemon juice. Mix well until smooth and creamy.
5. Chill the soup in the refrigerator for at least 1-2 hours before serving.
6. Serve cold, garnished with fresh mint, a swirl of whipped cream, and extra berries on top.
7. Enjoy this refreshing and flavorful Hungarian-style fruit soup!