Chilled Grape Soup

Name: Chilled Grape Soup
Ingredients: 1 (2-inch) cinnamon stick; 2 whole cloves; 10 black peppercorns; 2 (2- by 1-inch) strips fresh lemon zest; 2 (2- by 1-inch) strips fresh orange zest; 1/2 teaspoon unflavored gelatin (from one 1/4-oz envelope); 1 1/2 cups plus 1 tablespoon white grape juice; 1 cup dry white wine; 1/2 cup sugar; Pinch of freshly grated nutmeg; 1 teaspoon finely grated fresh lemon zest; 2 cups mixed grapes, stemmed, seeded if necessary, and sliced (lengthwise or crosswise); a 5-inch square of cheesecloth; kitchen string

13 ingredients

5 steps

Ingredients

1 (2-inch) cinnamon stick
2 whole cloves
10 black peppercorns
2 (2- by 1-inch) strips fresh lemon zest
2 (2- by 1-inch) strips fresh orange zest
1/2 teaspoon unflavored gelatin (from one 1/4-oz envelope)
1 1/2 cups plus 1 tablespoon white grape juice
1 cup dry white wine
1/2 cup sugar
Pinch of freshly grated nutmeg
1 teaspoon finely grated fresh lemon zest
2 cups mixed grapes, stemmed, seeded if necessary, and sliced (lengthwise or crosswise)
a 5-inch square of cheesecloth; kitchen string

Directions

1

Put cinnamon stick, cloves, peppercorns, and zest strips on cheesecloth and tie it closed.
2

Sprinkle gelatin over 1 tablespoon grape juice in a small cup and let soften about 1 minute.
3

Bring wine, remaining 1 1/2 cups white grape juice, sugar, nutmeg, and cheesecloth bag to a boil in a 1- to 2-quart saucepan, then remove from heat and add gelatin mixture, stirring with a metal spoon (see cooks' note, below) until dissolved.
4

Transfer soup to a bowl and chill, covered, in a larger bowl of ice and cold water in the refrigerator for at least 8 hours.
5

Just before serving, discard cheesecloth bag and add grated zest and grapes to soup.