I just ran across this recipe and I now have one more recipe to add to my menu for our Independence Day celebration BBQ! It’s looks so delicious and refreshing, which is just the recipe I was looking for! I’m always looking for things that are light and refreshing to serve during the summer because, let’s face it….IT’S HOT!! I cannot wait to make this. I sounds so good!
Fruit Soup
Picture and recipe courtesy of The Sisters Cafe
Printable Recipe: Fruit Soup
Ingredients
¾ c. sugar
1 c. water
1 c. peach juice (or a cup of water)
3 Tb tapioca (be sure to use the quick cooking tapioca!)
6 oz orange juice concentrate
1 ½ c. water
2 cans mandarin oranges (with or without juice)
1 quart sliced peaches, cut in to bite size pieces – (or 1 large can of peach slices in lite syrup)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving
1 bag frozen (or fresh) raspberries or berry mix, thawed but still cool and firm (raspberries give the juice a red tint, without raspberries it is an orange color. I almost always use a tri-berry mix which includes raspberries, blueberries and blackberries.)
Directions
Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.
Add mandarin oranges and peaches. Just before serving add strawberries, bananas, and raspberries/berry mix. Can be served with a dollop of whipped cream on top.
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This looks good. I should try it, I like fruits in my sangria so I know this one will be hit with me and kids for sure. Thanks for sharing.
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