| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Fruit-ss, Cold-ss |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Strawberries; rinsed and hulled |
| 1/2 |
c |
Superfine sugar |
| 1/4 |
c |
Raspberry or red currant jelly |
| 2 |
tb |
Kirschwasser; triple sec or cointreau |
| 1/4 |
c |
Orange juice; or more to taste |
| 1 |
lg |
Casaba; seeded, cut into cubes or spheres, or 2 ripe cantaloupe |
INSTRUCTIONS
Puree strawberries with sugar in a food processor or blender and pass
through a sieve.
In a saucepan heat the jelly with Kirsch just until dissolved. Remove from
heat and add pureed strawberries and orange juice. Return saucepan to the
heat and thin mixture with more juice to make a "soup-like" mixture; heat
just until warm - don't overheat or you will destroy the flavor of the
fruit.
Ladle out soup and float melon balls over the top.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer <4paws@netrax.net>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6718 Posted to MC-Recipe Digest
V1 #727 by 4paws@netrax.net (Shermeyer-Gail) on Aug 08, 1997
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