Iced Raspberry Soup


August 13, 2015

Cool addition to your dinner party


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


1Combine raspberries and orange juice in blender or food processor and puree. Rub through fine strainer and transfer to medium saucepan.

2Add grape juice or tea.

3Mix currant jelly with arrowroot or cornstarch and add to soup mixture.

4Stir over low heat until mixture boils.

5Add honey to taste.

6Reduce heat to very low and simmer 10 minutes.

7Chill thoroughly.

8Serve in individual bowls embedded in crushed ice.

9Garnish with float of whipped cream sprinkled with orange rind.

104 servings.

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