Raspberry-Sherry Soup


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.


Serves 4-6

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