I love crops that grow without me having to do anything. This year our raspberries have, for the first time, produced more fruit than we can eat while standing there picking. I used a big bowl we picked yesterday to make this Cold Raspberry Soup, like the kind they serve on cruise ships. The recipe comes from my Aunt Cheryl.
Cool Raspberry Soup
1 bag (20 oz) frozen raspberries, thawed (or fresh)
1 1/4 cups water
1 cup cran-raspberry juice (Minute Maid Cran-Apple-Raspberry)
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
3 whole cloves
1 TBSP lemon juice
1 carton (8 oz.) raspberry-flavored yogurt (I used peach)
1/2 c. sour cream (sounds strange but it works, so does plain yogurt)
In a blender, puree raspberries and water. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream. Yield: 4-6 servings.
