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Summer Fruit Soup

Summer Fruit Soup

  • 1/2 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 2-1/2 cups water, divided
  • 1 can (6 ounces) frozen orange juice concentrate
  • 1 package (10 ounces) frozen sliced sweet strawberries, thawed
  • 2 cups fresh or frozen sliced peaches, thawed and cut into bite-size pieces
  • 1 can (11 ounces) mandarin oranges, drained
  • 2 medium ripe bananas, sliced
  • 1 pint lime sherbet, optional

In a saucepan, combine sugar, tapioca and 1-1/2 cups water. Cook over medium heat for 5 to 6 minutes or unti thickened and clear. Remove from the heat; stir in orange juice concentrate and remaining water until the concentrate is thawed. Stir in strawberries, peaches and oranges. Cover and refrigerate for 2 hours.

Just before serving, stir in the bananas. Top each serving with a scoop of sherbet if desired. Yield: 6 servings.

(Recipe courtesy of "Best of Taste of Home -- The First 10 Years)

Follow community news editor Sally Ann Shurmur on Twitter @WYOSAS.

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