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.
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.
Variations:
• 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.
Description:
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
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I wonder how this would turn out if turned into a jello rather than a soup?
That sounds delicious. Try it and let us know how it turns out!
-Chana Tzirel from Kosher.com
so the jar of cherries should be sour NOT sweet? and should we drain the jar or use the juice of the cherries? thanks
Hungarian cherries are usually sour. I would drain the liquid. If you feel that you need it, you can always add it back in latter.
also do you have a brand name for the hungarian cherries are they sweet or sour
what is the size of the bag of strawberries and what size jar of cherries. this is important thanks
Strawberries are 16 oz bag and I'm not entirely certain about the cherries but I did find a kosher 24oz jar of sour cherries that I think should work.
Easy and very popular with ALL ages Perfect for S Seudos or motzei taanis!
Yes, it is!