Triple Orange Dessert Soup

1. 1

   Cut ends from all of the fruit, and then cut off the skin and bitter white pith with a paring knife.

2. 2

   Cut the citrus segments out from the membrane and carefully put the segments in a shallow bowl, taking care to keep them whole.

3. 3

   Squeeze the leftover peels and membranes over another bowl to get out any remaining juice.

4. 4

   Gently stir sugar and salt into juice, pour over fruit, and divide into soup plates.

5. 5

   Cover and refrigerate until chilled, about 1 to 2 hours.

6. 6

   To serve, pour 1/4 cup Muscat over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.