9/11/11
A harvest full moon rising with a setting sun is always spectacular and which reminds me– God is in all the moments and actions we have and do. To stretch our arms out and feel the warmth of the sun in the west and look at the perfect coolness of the moon fills my heart with pleasure and satisfaction to be here.
God bless you, my dear family and friends.
j
Wow. School is here and we are still barbecuing. Just a few more weeks of daylight saving sunsets and sunrises…as promised, here is an easy and yummy recipe created by my dear friend, Jennifer– a surprising twist on the delicious and juicy summer fruits.
~~CHILLED FRUIT SOUP~~
- 1 pint blueberries
- 1 pint strawberries, hulled and coarsely chopped
- 1 cup raspberries
- 2 medium white peaches, or white nectarines, chopped
- 4 cups raspberry or cranberry juice (made from concentrate)
- juice of 1/2 fresh Meyer lemon
- 1 teaspoon (TSP) cinnamon
- 1/2 TSP ground allspice
- 1/4 TSP ground nutmeg
- brown sugar, to taste
- sliced strawberries & 1 cup whole blueberries for garnish
- Combine all the ingredients except the last two in a large soup pot. Bring to a full boil, then cover and simmer over medium heat for 10 to 15 minutes, or until fruit is tender. Taste to see whether a bit more sweetness and add more brown sugar accordingly. Allow the soup to cool, then chill thoroughly. Garnish each serving with a few slices of strawberries and blueberries. Can be served as an appetizer as well. Bon Apetit.
- Preparation: 20 minutes
- Serves: 6
Stay tuned for more my friends,
j
