Most Refreshing Summer Fruit Soup

Thanks to Ricki Savitsky from Brooklyn, NY for sharing this recipe!

Feel free to improvise as needed!

Ingredients:

1 can crushed pineapple with juice
1 can sour cherries, drained
1 bag frozen rhubarb
1/2 – 1 cup sugar
1 cup Orange juice
2 – 3 cups water
1 cinnamon stick, optional
1 glass dry white wine, optional (Teva Chardonnay for $4.99 works great. Alternatively you can substitute and extra cup of water instead of wine.)
2 pints fresh strawberries, or 1 bag frozen strawberries
1/2 package red jello(for prettier color), optional
5-6 fresh ripe peaches halved or 1 large can peach halves, drained
5-6 fresh ripe apricots halved or 1 small can apricots, drained
1 can mandarin oranges, drained (optional)

Directions:

1. In 6 – 8 quart pot, cook pineapple, cherries, rhubarb, sugar, OJ, water and cinnamon. Cook these together until rhubarb is almost soft, but not completely softened (about 20 minutes).  Add strawberries and wine, and add jello, and the rest of fruit (if you’re using fresh fruits), and cook until the fruits are softened but not falling apart (5 – 10 minutes).  Remove soup from heat. Remove cinnamon stick.  If using canned fruit, stir in peaches and apricots at this point.
2. Let soup cool down for 15 minutes.
3. Refrigerate for 6 hours or freeze for 1 1/2 hours.  Serve cold but not frozen.

Notes:

• If soup is too thick and  compote-like  you can add more OJ, water, and/or wine to taste.

• If you use fresh fruits you will need the full 1 cup of sugar, especially if you do not use the jello.  If you use canned and frozen fruit do not use more than 1/2 cup of sugar or it will be too sweet.

• This soup is best adjusted to your family’s personal taste.  So taste it as you are making it and adjust the tartness-sweetness as needed.

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