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ICED RASPBERRY SOUP

Type of Recipe: Other

Difficulty: Medium

List of Ingredients:
2 cups fresh raspberries or 2 boxes frozen raspberries
1 cup orange juice
2/4 cup white grape juice or weak China tea
2 Tbsp. Red currant jelly
2 tsp. Arrowroot or cornstarch
light honey to taste
½ cup heavy cream, whipped
1 Tbsp. grated orange rind

Directions:
Combine raspberries and orange juice in blender or food processor and puree. Rub through fine strainer and transfer to medium saucepan. Add grape juice or tea. Mix currant jelly with arrowroot or cornstarch and add to soup mixture. Stir over low heat until mixture boils. Add honey to taste. Reduce heat to very low and simmer 10 minutes. Chill thoroughly. Serve in individual bowls embedded in crushed ice. Garnish with float of whipped cream sprinkled with orange rind. 4 servings.

Source:
From Cooking with Fruit, by Marion Gorman, Rodale Press, 1983.

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