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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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A really refreshing, summertime cold raspberry soup with a tang from the addition of cranberry-raspberry juice. Hope you enjoy it! Ingredients:
2 (10 ounce) packages frozen raspberries, thawed |
1 1/4 cups water |
1/4 cup white wine or 1/4 cup water |
1 cup cranberry-raspberry juice |
1/2 cup sugar |
1 teaspoon cinnamon |
3 whole cloves |
1 tablespoon lemon juice |
1 (8 ounce) carton raspberry yogurt |
Directions:
1. In a blender, puree raspberries, water and wine.
2. Pour into a large saucepan, add the cranberry-raspberry juice, sugar, cinnamon and cloves.
3. Bring just to the boil over a medium heat.
4. Strain into a large bowl, and let cool.
5. Whisk in the lemon juice and yogurt, then chill several hours before serving.
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