- 2½ to 3 pounds ripe peaches (about 6 peaches) pitted and cut into large dice
- 2½ cups cranberry juice
- 2 cups peach nectar
- 1 cup water
- 8 large strawberries, hulled and halved
- Zest and juice of 1 lime
- 2 tablespoons honey
- 1 cinnamon stick
- In a heavy saucepan, combine the peaches, cranberry juice, peach nectar, water, strawberries, lime zest and juice, honey, and cinnamon stick and bring to a boil over medium-high heat. Reduce the heat and simmer for 30 minutes, or until the peaches are soft and mushy.
- Remove from the heat. Working in batches, puree the soup in a blender until smooth. Set aside to cool. Cover and chill for at least 4 hours before serving.