Strawberry soup with melon balls

4 Servings

Ingredients

Quantity Ingredient
4 cups Strawberries; rinsed and hulled
½ cup Superfine sugar
¼ cup Raspberry or red currant jelly
2 tablespoons Kirschwasser; triple sec or cointreau
¼ cup Orange juice; or more to taste
1 large Casaba; seeded, cut into cubes or spheres, or 2 ripe cantaloupe

Directions

Puree strawberries with sugar in a food processor or blender and pass through a sieve.

In a saucepan heat the jelly with Kirsch just until dissolved. Remove from heat and add pureed strawberries and orange juice. Return saucepan to the heat and thin mixture with more juice to make a "soup-like" mixture; heat just until warm - don't overheat or you will destroy the flavor of the fruit.

Ladle out soup and float melon balls over the top.

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@...>.

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6718 Posted to MC-Recipe Digest V1 #727 by 4paws@... (Shermeyer-Gail) on Aug 08, 1997

Related recipes