Spring fruit soup (sweden)

Yield: 10 Servings

Measure Ingredient
1 can (46 ounces) orange-flavor fruit punch
6 \N Whole cloves
1 \N Two-inch piece stick cinnamon
4 tablespoons Cornstarch
2 tablespoons Lemon juice
1 pint (2 cups) fresh strawberries; washed, hulled, and halved
2 \N Ripe bananas; peeled and sliced
1 cup Halved green grapes

1. Reserve ½ cup orange punch in a small cup. Pour remaining punch in a large saucepan. Add cloves and cinnamon. Heat to boiling; reduce heat; simmer 5 minutes.

2. Blend cornstarch into reserved punch to make a smooth paste. Stir into hot punch mixture. Cook, stirring constantly, until mixture thickens and bubbles 1 minute. Remove from heat; stir in lemon juice. Pour into a large bowl; chill completely. Remove spices with a slotted spoon.

3. Just before serving, pour liquid into a large glass bowl; fold in strawberries, bananas, and grapes. Ladle into small bowls or cups. Garnish with fresh mint, if you wish.

Posted to EAT-L Digest by "Iris E. Dunaway" <hister@...> on Dec 9, 1997

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