Triple Orange Dessert Soup

Total Time:
2 hr 15 min
Prep:
15 min
Inactive:
2 hr

Yield:
Yield: 4 servings
Level:
Easy

Ingredients
  • 3 Valencia oranges
  • 3 tangerines
  • 2 pomelos, or ruby red grapefruits
  • 1/4 cup sugar
  • Pinch gray salt
  • 1 cup Muscat
Directions
  • Cut ends from all of the fruit, and then cut off the skin and bitter white pith with a paring knife. Cut the citrus segments out from the membrane and carefully put the segments in a shallow bowl, taking care to keep them whole. Squeeze the leftover peels and membranes over another bowl to get out any remaining juice.

  • Gently stir sugar and salt into juice, pour over fruit, and divide into soup plates. Cover and refrigerate until chilled, about 1 to 2 hours.

  • To serve, pour 1/4 cup Muscat over each serving.


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