Enjoy a bowl of this soup as an intriguing first course or a cooling dessert with crisp lace cookies! Substitute whatever fruit is plentiful and sweet, such as saskatoons or cloudberries, if you’re really fortunate.
Late-summer fruit soup
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8 cups, about 6 servings
- 355-mL can frozen concentrate pineapple juice , or apple juice
- 1/2 cup dry rosé or white wine
- 1-in. piece fresh ginger , or 2 tbsp finely chopped candied ginger
- 1 lemon , or lime
- 1 bunch fresh mint
- 1 nectarine , or peach
- 2 plums
- 1 cup green seedless grapes
- 41643 honeydew melon , or cantaloupe
- 1 to 2 cups seeded watermelon , cubed
- 1 cup raspberries , or blackberries
- 1 cup blueberries , or pitted cherries
- In a large container, dilute juice with 3 cans cold water. Add wine. Very thinly slice ginger into large pieces. Finely grate peel from lemon or lime. Set aside several perfect mint sprigs, then coarsely chop 1/2 cup mint. Add ginger, peel and chopped mint to juice. Cover and refrigerate at least 1 hour, or preferably overnight.
- Not more than 3 hours before serving, strain juice mixture and refrigerate. Dice nectarine. Slice plums into thin wedges. Cut grapes in half. Slice honeydew into thin strips. Prepare watermelon. Add to juice as soon as fruit is cut. Refrigerate. Taste and add a squeeze of lemon or lime, if you wish. Just before serving, add berries and a few mint leaves. Serve in chilled bowls with a sprig of fresh mint.
Nutrition (per serving)
- 2.3 g,
- 55 g,
- 0.8 g,