3 c. rose hips (fresh or dried)
1/2 c. sugar
1 1/2 qts. water
1 tbsp. cornstarch

Boil rose hips in water until tender. Strain and cool. Measure 5 cups liquid, adding more water if needed. Mix sugar and cornstarch; add to liquid. Cook to thicken slightly. Serve cold, topped with sweetened whipped cream and slivered almonds. Any fruit may be substituted for rose hips. Berries are most frequently used. The sugar may be adjusted to taste. Fruit soup (Fruke Soppa), is a Swedish favorite.