Pink Fruit SoupAdd To My Recipes
2 bags frozen strawberries
2 large cans apricot halves, drained (reserve syrup)
1/4 cup orange juice
1 jar Hungarian cherries
sugar, to taste
Gefen Vanilla Sugar, to taste
Blend strawberries and apricots with a hand blender.
Pour into an eight-quart pot with the syrup from the apricots. Add orange juice and cherries.
Fill apricot cans with water and add to pot. Add sugar and vanilla sugar to taste.
Boil for five minutes. Allow to cool and refrigerate.
• For a thicker fruit soup: When soup is warm, beat a large egg and place in a bowl. Add 1 tablespoon of soup at a time; beating thoroughly and quickly. When one-fourth of soup is mixed with egg, return mixture to pot. When using this method, do not freeze.
• Splenda and vanilla extract can be used instead of sugar and vanilla sugar for dietary considerations.
Note: This recipe provided with permission from kosher.com.
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