Sweet dessert soups are common in east and south east asia. I'm partial to those made with coconut milk, which make a silky base for inclusions of fruit, red bean, tapioca pearls, and jellies. Spherified fruit juices combine the best of these add-ins: intense fruit flavor with a dynamic, juicy texture. I used guava juice, but use whatever flavors you like. You can even dilute flavored syrups in water for your fruit juice. Just stay away from acidic ones like lime juice, which in my experience do not set as well.
