400 ml tropical fruit juice
200 ml white wine
1 tbsp (8 g) potato starch
50 ml water
2-3 tbsp (30-45 g) Dansukker Fructose
Bring the fruit juice and wine to the boil. Mix the potato starch with the water and stir into the soup to thicken it. Allow to cool. Add fructose to taste.
Arrange the diced pineapple/melon, chopped peach/nectarine and halved physalis in attractive glasses. Pour the soup over the top.
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