Something chilled for dinner, so make it now and serve it later.
Chilled Raspberry Soup
2 cups fresh raspberries or 2 (10oz) pkg. frozen raspberries, thawed
1 1/2 cups water
1 cup cranberry juice cocktail
3/4 cup sugar
1 cinnamon stick
3 whole cloves
1 Tablespoon lemon juice
8-oz. carton raspberry yogurt
1/3 cup dairy sour cream
Place raspberries and 1/4 cup water in blender; puree until smooth.
In large saucepan combine pureed fruit, remaining 1 1/4 cups water, cranberry juice cocktail, sugar, cinnamon stick and cloves. Cook over medium heat until mixture begins to boil; remove from heat. Cool. Strain soup onto large bowl. Add lemon juice and yogurt; whisk until well blended. Cover; refrigerate until cold. Pour into individual serving dishes. Top each with sour cream; sprinkle with cinnamon.
9 (1/2 cup) servings.
This recipe is a very old Pillsbury recipe. You can cut back on the sugar if you don’t want it to sweet, and if you are wanting it a little lighter, leave out the sour cream.
2 cups cold brewed tea
2 cups chilled raspberry or cranberry-raspberry juice
2 cups chilled sparkling water
Raspberries, lime slices or lemon slices, if desired
Fresh mint leaves, if desired
1 In large pitcher, mix tea, juice and sparking water.
2 Serve tea over ice. Garnish with raspberries and mint leaves.
Have a Raspberry Day!