Chilled raspberry soup
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
Jim Vorheis
1 1/2 tb Unflavored gelatin
1/3 c Cold water
3/4 c Hot water
30 oz Frozen raspberries, thawed
3 1/2 c Sour cream (28-oz)
1 1/3 c Pineapple juice
1 1/3 c Half and half
1 1/3 c Dry sherry
1/3 c Grenadine
2 tb Lemon juice
Mint
Whole raspberries
Soak gelatin in cold water for 5 minutes. Stir in hot water and
dissolve over low heat. Push raspberries through a strainer to
remove seeds, then puree. Combine all ingredients and place in a
glass bowl. Cover and refrigerate overnight. Garnish with mint
and/or whole raspberries.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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