Iced Fruit Soup

Fruit soup makes a delicious, cooling first course for a summer’s meal. Any fruit may be used, but a mixture of tart and sweet fruit makes a particularly good soup. Fruit soup may be served with whipped or sower earn.

2 lb. mixed fruit, washed, peeled and chopped

2 oz. sugar

1 teaspoon salt

1 clove

1 x

2-inch cinnamon stick juice and grated rind of

1 lemon

2 pints water

Place the fruit in a large saucepan. Add the sugar, salt, clove, cinnamon stick and lemon juice and rind. Pour in the water and bring the mixture to the boil over high heat, stirring occasionally. Reduce the heat to low, cover the pan and cook the fruit for 10 to 15 minutes, or until it is tender but still firm.

Remove and discard the cinnamon stick.

Strain the contents of the pan into a large serving bowl, rubbing the fruit through the strainer with the back of a wooden spoon. Discard any pulp remaining in the strainer. Set the soup aside to cool for 15 minutes. Then place the soup in the refrigerator to chill for 1 hour before serving.

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