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.
8Serve in individual bowls embedded in crushed ice.
9Garnish with float of whipped cream sprinkled with orange rind.
From Cooking with Fruit, by Marion Gorman, Rodale Press, 1983.