Chilled Raspberry Soup
2 pints fresh raspberries, gently washed. Can use frozen but then use less sugar
2 cups sour cream-can be omitted which I do, but I do use it as a garnish-just a few dots on top.
1 cup whole milk
1 cup cold ginger ale
1/4 cup sugar
2 T triple sec (optional)
2 T fresh lemon juice
Reserve a few raspberries for garnish. In a blender or food processor, puree the remaining raspberries until smooth. Strain the mixture through a fine sieve over a non-reactive bowl. Push through as much of the pulp as you can, leaving the seeds behind. A food mill makes it a lot easier. Whisk the remaining ingredients, except for reserved berries and ginger ale, into the puree. Cover and refrigerate until very cold. Add ginger ale just before serving. To serve, divide the soup among chilled bowls and garnish with the reserved raspberries and sour cream, if desired. Makes 6 servings.
3 comments:
I have just caught up with your last post and these recepies sound delicious ~ Ally x
This sounds DELISH!!! I love it on the cruise ships... 'course, I love ALL the food on the cruise ship!! LOL!!!
Oh Linda, this sounds SO good. Do you by chance know a recipe for punch that is very tropical fruity. I do not think it has ice cream or sherbet, but tastes very "pineappley". I've had it at a lot of showers around here,the hostesses don't know what is in it as they buy it frozen in gallon bags from the bakery where they get the cake. I guess I could ask them if they would give the recipe-but I doubt they would. Then why would we come back for THEIRS! LOL Leave it to a blonde to write an answer to her own question. LMBO. Hope you're have a good weekend. Luv N Hugs, Barb
Post a Comment