Red Grape Soup

Red Grape Soup

From: Pastry chef Gale Gand, TRU Restaurant, Chicago.

Yield: 1 gallon.

8 quarts red California seedless grapes
3 vanilla beans
2 cinnamon sticks
1/4 cup star anise
2 oranges, peel and juice only
1 lemon, peel and juice only
1 lime, peel and juice only
2 cups spring water
4 cups cranber

Register to view the full article

Register for Access!

Already a member? .

TAGS: Archive