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Parve
Easy
8 Servings
Allergens 
No Allergens specified
35 Minutes
Diets
A delicious and refreshing lightly sweetened fruit soup that stars summer ingredients but can actually be made any time of year! Blended strawberries and apricots with whole cherries.
2 bags frozen strawberries
2 large cans Gefen Apricot Halves, drained (reserve syrup)
1/4 cup orange juice
1 jar Hungarian cherries
sugar, to taste
Gefen Vanilla Sugar, to taste
Blend strawberries and apricots with a hand blender.
Pour into an eight-quart pot with the syrup from the apricots. Add orange juice and cherries.
Fill apricot cans with water and add to pot. Add sugar and vanilla sugar to taste.
Boil for five minutes. Allow to cool and refrigerate.
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
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so the jar of cherries should be sour NOT sweet? and should we drain the jar or use the juice of the cherries? thanks
Hungarian cherries are usually sour. I would drain the liquid. If you feel that you need it, you can always add it back in latter.
also do you have a brand name for the hungarian cherries are they sweet or sour
what is the size of the bag of strawberries and what size jar of cherries. this is important thanks
Strawberries are 16 oz bag and I’m not entirely certain about the cherries but I did find a kosher 24oz jar of sour cherries that I think should work.
Clarifying water amount How many ounces is the “large” can of apricot halves, just in case I cannot find that exact brand. Also, are we meant to fill BOTH cans with water and add to the pot? Thanks so much.
Hi, they are 15 oz each. Yes, it says to fill both cans with water 🙂
Easy and very popular with ALL ages Perfect for S Seudos or motzei taanis!
Yes, it is!