Chilled raspberry soup

12 servings

Ingredients

Quantity Ingredient
Jim Vorheis
1½ tablespoon Unflavored gelatin
⅓ cup Cold water
¾ cup Hot water
30 ounces Frozen raspberries, thawed
3½ cup Sour cream (28-oz)
1⅓ cup Pineapple juice
1⅓ cup Half and half
1⅓ cup Dry sherry
⅓ cup Grenadine
2 tablespoons Lemon juice
Mint
Whole raspberries

Directions

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

Related recipes