Iced fruit soup is a beautiful way to end a meal, particularly in summer when fruit is at its best. Kaltschale (kahlt- shah-leh) is one of the nicest of all fruit soups, especially served with whipped cream.
2 lb. blackberries, washed, drained and stalks removed grated rind and juice of
1 lemon juice of
3 oz. sugar
2 pints water
1-inch cinnamon stick
Place the blackberries in a large saucepan with the lemon juice and rind, the orange juice, sugar, water and cinnamon stick. Bring to the boil over moderate heat. Reduce the heat to low and cook for 5 to 10 minutes, stirring occasionally, until the blackberries are soft. Remove the pan from the heat.
Using the back of a wooden spoon, push the blackberries through a strainer into a bowl or soup tureen. Place the bowl or tureen in the refrigerator to chill for 30 minutes before serving.