John Myers
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Pineapple and Grape Juice Soup
The perfect pineapple and grape juice soup recipe with a picture and simple step-by-step instructions.
- 3 piece Pineapple fresh
- 6 tbsp Honey
- 1400 ml White grape juice
- 500 ml Water
- 3 tsp Cinnamon
- 200 ml Coconut milk
- 16 g Locust bean gum
- 24 piece Lychees
preparation
- Peel and dice the pineapple (approx. 1 cm cube)
preparation
- Caramelize 2 tablespoons of honey in a coated pan. As soon as the honey is nicely caramelized, add a lot of pineapple cubes that are just covering the bottom of the pan. Put the portion in a large saucepan. Proceed in this way until all the pineapple cubes have been supplied with caramel.
preparation
- Add grape juice, water, cinnamon and coconut milk and bring to the boil. Scatter carob gum while stirring. Let the soup cool down to the desired temperature (can be enjoyed cold and lukewarm). (Other thickening agents can also be used. The consistency can be changed by changing the amount of thickening agent.)
Serving
- Arrange soup in bowls & add lychees
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