Gyümölcsleves

This recipe doesn’t require cooking the fruit. It comes from A Főzőkanál Művészei and was contributed by Gyula Nyulassy.

Ingredients:
500 milliliters orange juice (or the juice from a bottle of fruit compote)
250 grams fruit, fresh or frozen
50 milliliters cream
Powdered sugar
Grated lemon zest
Triple sec (or another type of liqueur)

Method:
Put the fruit in the orange juice and flavor it with sugar, cream, lemon zest and a little of the liqueur. Serve cold.