4 cups strawberries, rinsed, hulled
1/2 cup superfine sugar
1/4 cup raspberry or red currant jelly
2 tablespoons Kirschwasser, Triple Sec or Cointreau (optional)
1/4 cup orange juice or more to taste
1 large Casaba or 2 ripe cantaloupe, seeded and cut into cubes or spheres (see note below)
Puree strawberries with sugar in a food processor or blender and pass through a sieve.
In a saucepan heat the jelly with Kirsch just until dissolved. Remove from heat and add pureed strawberries and orange juice.
Return saucepan to the heat and thin mixture with more juice to make a "soup-like" mixture; heat just until warm - don't overheat or you will destroy the flavor of the fruit.
Ladle out soup and float melon balls over the top.
**I play with this recipe a lot! Of course I leave out the alcohol if children will be enjoying it. Sometimes I will not use melon at all but add thinly sliced strawberries on top instead, or star fruit, or kiwi, anything goes!
I like it cold rather than warm (cook as directed above and chill.) I have made it with chiffonade of fresh mint leaves and that was very refreshing!
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