This is fruit soup to be served with Riisipuro. 1 3/4 c. cold water 1 1/3 c. sugar (or more to suit taste) 4 tbsp. corn or potato starch 1 c. heavy cream whipped (optional)

Pour the fruit juice, 1 1/2 cups of water and sugar into saucepan and bring to a boil. Dissolve the cornstarch in remaining water and add slowly to boiling liquid. Cook until thickened and clear, remove from heat, cool and pour into a large shallow bowl to serve.

Garnish with mounds of whipped cream or pour this berry soup warm over hot cooked and creamed rice to serve a Finnish style dessert.