INGREDIENTS

INSTRUCTIONS

Cut the cantaloupe in half.  Remove the seeds and
stringy fibers, scoop out the pulp with a large spoon
and chop it coarsely/  Wash the strawberries and
grapes under cold running water, picking out and
discarding any fruits that are badly bruised.  Remove
and discard the stems.
Combine the cantaloupe, strawberries, grapes, apples,
1/2 cup of the lemon juice, the sugar and water in a 4
to 6 quart enameled or stainless steel saucepan.
Bring to a boil over high heat, reduce the heat to low
and simmer uncovered for 15 minutes. Puree the soup
through a food mill, or pour the entire contents of
the pan into a large fine sieve set over a deep bowl
and force the ingredients through with the back of a
spoon, pressing down hard on the fruits before
discarding any remaining pulp. Stir the remaining 1/4
cup of lemon juice and the orange juice into the soup
and refrigerate for at least 2 hours, or until
thoroughly chilled.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“You’re never too young for God”