20 minutes to make
From “Splendid Soups.”
A fruit broth is simply a puree that has been thinned with water, sugar syrup or lemon juice until it has a souplike consistency. Fruit broths can be made a day or two in advance and kept covered in the refrigerator. Because some fruits contain a lot of pectin, the purees may set in the refrigerator and will need to be quickly whisked or whirled in the blender just before serving to get them to liquefy. Simple fruit broths can be made with almost any fruit including peaches, apricots, plums and tropical fruits.
Almost all fruit purees are best flavored with a little sugar syrup to give them the necessary sweetness. Lemon juice is also helpful to give the fruits a refreshing tang.
3 half-pints fresh berries or 1 16-ounce package frozen (whole, not in syrup), thawed
1/2 cup sugar
1/2 cup water
Juice of 1 lemon
Process the berries in a blender or food processor for about 30 seconds. You may need to add 1/2 cup water to get the berries to move around.
Strain the puree through a food mill or a medium- or fine-mesh strainer, working the mixture through with the back of a ladle.
Heat the sugar with the water in a saucepan just long enough to dissolve the sugar. Slowly stir this syrup into the strained berry puree until it has the consistency and flavor you like. Stir in the lemon juice.
If the broth seems too thick, thin it with water.
Makes 2 cups or 2 servings.
Per serving: 282 calories; 1 g fat (0 g saturated fat; 3 percent calories from fat); 71 g carbohydrates; 0 mg cholesterol; 1 mg sodium; 2 g protein; 8 g fiber.
20 minutes to make
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