Friday, January 7, 2011

Cold Raspberry Soup

4 cups fresh or frozen raspberries, thawed
¼ cup white grape juice
½ cup to ¾ cup sugar
1 cup sour cream

In blender or food processor, combine the first three ingredients; cover and process until pureed. Strain seeds if desired. Transfer to large bowl, whisk in sour cream until blended. Cover and chill for at least 1 hour.

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