1-Rinse and drain the dried fruit and transfer it to a large soup pot along with the cinnamon stick.

2-Cover the fruit with 6 cups of boiling water. Cover with a lid and let the pot sit off the heat for 30 minutes.

3-After 30 minutes, add 2 to 3 tablespoons of honey to taste and place the pot on the stove. Bring it to a boil over medium-high heat, then reduce heat and simmer on low for 5 to 7 minutes.

4-Mix 2 tablespoons of potato starch with 1/2 cup of cold water. Slowly pour this mixture into the soup pot while continuously stirring.

5-Bring the pot back to a boil and immediately remove it from the heat. Serve warm or cold. You may strain the fruit if you prefer just the juice, but the recipe suggests enjoying the fruit along with the soup.