| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Portuguese |
Soups |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground allspice |
| 2 |
pt |
Strawberries, hulled |
| 2 |
c |
Orange juice |
| 2 |
tb |
Lemon juice |
| 1/2 |
c |
Dry red wine or rose' wine (optional) |
INSTRUCTIONS
FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
(1:161/202))
Makes 4 servings.
nonfat plain yogurt (optional) lemon slices (optional)
To prepare sugar syrup, combine water, sugar, cinnamon and allspice in
small saucepan. Bring to boiling over medium heat. Reduce heat to
medium-low and simmer, stirring occasionally, for 10 minutes.
Working in batches if necessary, combine berries, orange juice, lemon juice
and sugar syrup in food processor or blender. Whirl until pureed. Press
through fine sieve into bowl. Stir in wine, if using. Pour into sotrage
container and refrigerate overnight or up to 3 days.
Serve with a dollop of yogurt and slice of lemon, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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