Raspberry-Sherry Soup

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Raspberry-Sherry Soup

Refreshing as a first course or as a dessert.

Yield: Serves 4-6


  • 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


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.

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