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Dried Fruit Soup

  • Author: Sharon Matten
  • Cook Time: 60
  • Total Time: 300

Ingredients

Scale
  • 12 cups water
  • 24 ounces dried fruit assortment
  • 3 3 ounce packages raspberry gelatin
  • 1 tablespoon lemon juice
  • Additional peeled and cut up fresh fruit (optional)

Instructions

  1. Place all the ingredients in a large stock pot.
  2. Bring to a boil over high heat.
  3. Reduce heat to medium and simmer for 60 minutes.
  4. Allow the soup to cool, then refrigerate for at least four hours until completely chilled.
  5. Serve topped with optional whipped cream and additional fresh fruit if desired.

Notes

Tip

  • For a less sweet soup use two packages of gelatin and 1 1/2 teaspoons of lemon juice.

Ingredients

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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