Summer Fruit Soup

By dashy_65

Ingredients

• 1/2 cup sugar
• 3 tablespoons quick-cooking tapioca
• 2-1/2 cups water, divided
• 1 can (6 ounces) frozen orange juice concentrate
• 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
• 2 cups fresh or frozen sliced peaches, thawed and cut into bite-size pieces
• 1 can (11 ounces) mandarin oranges, drained
• 2 medium ripe bananas, sliced
• 1 pint lime sherbet, optional

Preparation

Step 1

In a large saucepan, combine the sugar, tapioca and 1-1/2 cups water. Cook over medium heat for 5-6 minutes or until thickened and clear.

Remove from the heat; stir in orange juice concentrate and remaining water until the concentrate is thawed. Stir in the strawberries, peaches and oranges. Cover and refrigerate for 2 hours.

Just before serving, stir in bananas. Top each serving with a scoop of sherbet if desired. Yield: 6 servings.

Note: Try putting all but sherbet in blender. May not use sherbet.