Food
Raspberry-Sherry Soup
By Yankee Magazine|Sep 07 2007|
Refreshing as a first course or as a dessert.
Yield
Serves 4-6
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.
