Summer Fruit Borscht Instructions

Place the fruit together with the sugar, lemon juice, peel, salt, cinnamon, and cloves in a saucepan. Add wine and water and bring to a boil, stirring occasionally. Reduce the heat, cover the pot, and let it simmer for about ten minutes or until the fruit is done.

Discard the cinnamon stick and cloves, then pass the cooked fruit through a strainer. Pour the puree back into the saucepan.

Mix the corn starch with 2 tablespoons of slightly cooled puree, then slowly add this mixture to the fruit soup and bring it to a boil over high heat while stirring constantly. Reduce the heat and cook until the soup has reached the desired texture.

Season to taste with sugar and lemon juice. Pour into a bowl and chill for 2–3 hours.

Decorate with slices of lemon and mint leaves and serve with sour cream.