Pink Fruit Soup added to My Recipes successfully.
Category
Soups, Desserts
Servings
8
Prep Time
10 minutes
Cook Time
20 minutes
A delicious and refreshing lightly sweetened fruit soup that stars summer ingredients but can actually be made any time of year! Blended strawberries and apricots with whole cherries.
Credits
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz @cookit_nj
Author:Dining In
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Ingredients
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
Fruit Soup
Directions
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.
Recipe Note
Variation:
• 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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