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Iced Raspberry Soup

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
1

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

2

Add grape juice or tea.

3

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

4

Stir over low heat until mixture boils.

5

Add honey to taste.

6

Reduce heat to very low and simmer 10 minutes.

7

Chill thoroughly.

8

Serve in individual bowls embedded in crushed ice.

9

Garnish with float of whipped cream sprinkled with orange rind.

10

4 servings.