AHH this is a lovely, and very easy to make recipe, I Tweaked it to my liking, but I will add notes where I gypped tradition.
I made this ONE TIME with my mamaw, I don’t think she’d ever made it before, In fact I do believe she told me “This is the first time I’ve made this” see, I was in a Norwegian cooking …. phase, when I was younger and found out I’m halfish Norwegian ( which is no longer correct, I’m 15% Norwegian, 30% Irish, the rest East Euro). I experimented with a lot of the foods… most were good.. but please… do the world and yourself, and health a favor… STAY THE FLEEP AWAY FROM THE LUDAFISK! The Sllleeeeppppp is fleeeeeppppppppppin’ Disgusting! hahah… Anyway as easy as this is it is technically a two-ish day process as it has to sit over night!
SO be sure to start it the night before you actually want it!
This soup is super versatile, you can use it to top cheese cake, especially Green Tea or Lavender ( coming soon to a diary entry near you!) which are super hard to top with out overpowering in either direction, eat it as is, over ice cream… or in the middle of a Swedish pancake.
Without further adieu…
LET’S GET COOKIN MY BEAUTIFUL LOTUS BLOOMS!
STUFF N THINGS:
BIG ASS POT (THE type you use for spaghetti will suffice)
A faucet, or jugged water, A spring.. where ever you get your water
A can of Sweet Black cherries ( tradionally Red tart cherries)
1 cup Medium and small white tapioca beads ( the kind used in bubble tea, also know as boba, I used green tea kind)
A lid for your pot
1 orange ( I used a blood orange)
Traditionally 2 cups chopped Prunes (no thanks, I used a 16 oz bag mixed berries instead)
1/4 lb qtrd apricots
3 apples (recipe says red delicious or galla SIN says Pink lady)
2 cups of sugar
1 Cinnamon Stick
WARNING YOUR FAMILY WILL PROBABLY ASK IF YOU MADE POTPURI.. MINE DID… ha
STEP 1! Prep the following:
1.Slice your lemon and orange, DO not peel (honestly… when I make this again, I will be removing the peel, but traditionally you leave it)
3. Half of your berries(or all of your prunes if you are a traditionalist)
4. Dried apricots in qtrs
*PUT THE APPLE ASIDE FOLKS! DON’T NEED IT TIL TOMORROW*
STEP 2! TOSS IT IN A POT, ADD SUGAR AND CINNAMON STICK~
STEP C: Add only enough water to cover fruits and disolve sugar (this requires a tiny bit of gentle stirring) Some of your fruit will float, this is ok, it will sink over night.
STEP FORE!!!: Put a lid on it, set it aside (with a note if you have people who will attempt to eat it, boy would they be disappointed at this stage) AND WALK AWAY AND SLEEP, or work or you know whatever it is you do. In about 8 hours you can Proceed on to day two tasks!
STEP 5: Remove lid, Add two more cups of water, then cut up your apples, Then add the rest of the berries, and the can of cherries (with the syrup)
Step 6 : BOIL until apples are softy, but not like, apple sauce, just soft. I guess the best comparison is as soft as you need to mash taters.
STEP 7: ENJOY THIS LOVELY SOUP!!!! YYUUUMMMMMMMM…
WELLL…ok, let it cool to a safe temperature, otherwise you will burn your mouth, throat… everything else. but you could immediately use it on ice cream and it willl cool quickly enough to be phenom.. IT is best warm, but can be served chilled as well..
*YES that IS a SnackFever box… and yes I will have a review ^,^ probably in September.
I really hope you enjoy this one ^,^ Trust me, you will want it for your Lavender and/or green tea cheese cake, and it keeps for about a week ( not that it lasts that long) longer if you freeze it.