Cold Fruit Soup - cooking recipe

Ingredients

1 lb. fruit (any)
2 qt. water
1 Tbsp. cornstarch or 4 Tbsp. tapioca
2 Tbsp. sugar
1/2 c. lemon juice
some chopped peels
1/2 c. wine (optional)

Preparation

Cook fruits in 2 quarts of water.
Drain, reserving liquid. Put through strainer or in blender and cook briefly once again. Dissolve cornstarch (or tapioca) in 1/2 cup of water or fruit juice and add to liquid.
If tapioca is used, cook until it's transparent.
Flavor with sugar and lemon and possibly wine. Chill and serve cold.