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Sangria Fruit Soup

Sangria Fruit Soup

Notes: Use a combination of berries such as sliced strawberries and whole blackberries and blueberries. Garnished with mint sprigs.

Sunset JULY 1998

  • Yield: Makes 5 cups; 4 servings

Ingredients

  • 1 cup dry red wine
  • 1/2 cup sugar
  • 1/3 cup lemon juice
  • 1/4 cup orange-flavor liqueur
  • 1 teaspoon vanilla
  • 4 cups mixed berries (see notes)
  • 1/2 cup diced cantaloupe or honeydew melon

Preparation

1. In a 2- to 3-quart pan, combine wine, 1 cup water, sugar, and lemon juice. Boil over high heat, stirring occasionally, until reduced to 1 1/4 cups, 10 to 15 minutes.

2. Remove from heat and stir in liqueur, vanilla, berries, and cantaloupe.

3. Nest pan in a bowl of ice and stir often until cool, about 10 minutes.

4. Ladle soup into bowls.

Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 2.5%
  • Protein: 1.3g
  • Fat: 0.7g
  • Saturated fat: 0.0g
  • Carbohydrate: 49g
  • Fiber: 4.6g
  • Sodium: 12mg
  • Cholesterol: 0.0mg
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Sangria Fruit Soup recipe

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