| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soups | 12 | Servings | |
INGREDIENTS
| Jim Vorheis | ||
| 1 1/2 | tb | Unflavored gelatin |
| 1/3 | c | Cold water |
| 3/4 | c | Hot water |
| 30 | oz | Frozen raspberries, thawed |
| 3 1/2 | c | Sour cream (28-oz) |
| 1 1/3 | c | Pineapple juice |
| 1 1/3 | c | Half and half |
| 1 1/3 | c | Dry sherry |
| 1/3 | c | Grenadine |
| 2 | tb | Lemon juice |
| Mint | ||
| Whole raspberries |
INSTRUCTIONS
Soak gelatin in cold water for 5 minutes. Stir in hot water and dissolve over low heat. Push raspberries through a strainer to remove seeds, then puree. Combine all ingredients and place in a glass bowl. Cover and refrigerate overnight. Garnish with mint and/or whole raspberries. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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