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Danish Fruit Soup
Description
Delightful, simple and traditional folk dish that’s served cold. "Great served before lunch or dinner and goes with any entree."
Ingredients
1 package (3oz) raspberry gelatin
1/8 teaspoon salt
1 cup boiling water
1 package (12oz) frozen raspberries without the syrup
1 1/4 cups cold water
2 packs of True Lemon
1/8 teaspoon salt
1 cup boiling water
1 package (12oz) frozen raspberries without the syrup
1 1/4 cups cold water
2 packs of True Lemon
Directions
- In a large bowl, combine gelatin and salt.
- Gradually stir in boiling water until gelatin is dissolved.
- Add the frozen raspberries, cold water and True Lemon, mix well.
- Refrigerate for 15 to 20 minutes.
- Just before serving, stir soup. If desired, garnish with sour cream and nutmeg.
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Notes
"I always make a double batch. This is great served before lunch or dinner and goes with any entree."
Submitted by Barbara Strickler, Syracuse IN.