| |
|
|
Makes about 6 cups (serves 6-8)
Vegan
This refreshing cold fruit soup is fantastic for an outdoor brunch or lunch party. For an extra festive touch, and to show off its vibrant color, serve this as a cocktail in stemmed glasses.
1 1/2 pounds plums
3 pounds watermelon
2/3 cup water
1/3 cup sugar
1 bunch of mint
Pinch of salt
1. Cut the plums in half and remove the pits. Puree in a blender, and then pour through a strainer, reserving the juice and discarding the skins. Remove seeds and rind from the watermelon and puree, strain and reserve juice.
Meanwhile, boil the water and sugar together with 1/2 bunch of mint leaves for five minutes. Strain and set aside to cool. Mix together both juices and the mint infused sugar syrup. Chill for several hours before serving. Stack a few of the remaining mint leaves, roll tightly lengthwise and slice into ribbons for garnish.
|
|
