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Raspberry-Sherry Soup

Raspberry-Sherry Soup
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Yield: Serves 4-6

Refreshing as a first course or as a dessert.

Ingredients:

  • 1-1/2 cups water
  • 3 tablespoons quick-cooking tapioca
  • 2 cups grape juice
  • 2 cups pineapple juice
  • 1/2 cup sugar
  • Rind of 1 lemon, grated
  • 2-inch stick cinnamon
  • 1 cup fresh raspberries
  • 1/2 cup sherry

Instructions:

Bring water to a boil in soup kettle. Stir in tapioca and cook until mixture is clear, stirring frequently. Add grape and pineapple juices, bring to a boil, and add sugar, lemon rind, and cinnamon. Reduce heat and simmer 10 minutes. Remove from heat and add raspberries and sherry. Cool, chill, and serve cold.
Updated Friday, September 7th, 2007
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