Ingredients:
18 Cooked Prunes
3 cups Fresh Rose Hips
1 1/2 quarts Boiling Water
1 tablespoon Ground Cashew Nuts
1/2 cup Raw Sugar or Honey
Method:
-
Drop rose hips into vigorously boiling water.
-
Cover and cook until tender, stirring occasionally then
strain through a fine sieve.
-
If liquid does not measure 11/2
quarts, add enough water to make this amount.
-
Return to saucepan and add nuts and sugar
or honey.
-
Bring to boil, stirring constantly.
-
Let cool, refrigerate.
-
When ready to serve, place 3 cooked
prunes in each soup bowl; over this pour the refrigerated rose hips
soup.
-
It may be served hot, but also exerts a
beneficial digestive influence when served cool.
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