Cold fruit soup

Ingredients for 4 servings:

• 500 g fruit of your choice
• 1 liter of liquid (e.g. light grape juice or something to match the fruit)
• some lemon peel, untreated (2 pieces)
• 3 cloves
• 1 stalk(s) cinnamon
• 1 packet of vanilla sugar
• 40 g cornstarch
• 100 g sugar
• some lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

refreshing

First, prepare the fruit: Depending on the variety, wash, drain, remove stems, stones, sort, core, and peel. Depending on the size, cut the prepared fruit into pieces if necessary. Take 6 tablespoons of the liquid. Pour the remaining liquid into a saucepan, add lemon zest, cloves, cinnamon stick, and vanilla sugar, if desired, and bring everything to a boil. Mix the cornstarch with 50g of sugar. Gradually stir in the remaining liquid until smooth. Remove the pan from the heat and whisk the mixed cornstarch into the liquid. Return the mixture to the heat and bring to a boil once. Add the prepared fruit. Depending on their firmness, bring sweet or sour cherries to a boil just once, or boil for 2-3 minutes, stirring gently occasionally. Bring frozen berries to a boil once. Add fresh berries to the soup removed from the heat (add soft strawberries or raspberries to the cold soup just before serving). Cook the plums, apricots, peaches, and melons for 1-5 minutes, depending on their firmness, stirring occasionally. Discard the lemon zest, cloves, and cinnamon stick. Season the soup with sugar and, if desired, lemon juice. Ladle into a glass bowl and let cool. Season again with sugar and lemon juice, if desired, before serving and serve well chilled.