| 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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