Chilled Raspberry Soup - cooking recipe

Ingredients

1 1/4 Tbsp. unflavored gelatin
1/3 c. cold water
3/4 c. hot water
3 (10 oz.) pkg. frozen raspberries, thawed
3 1/2 c. sour cream (28 oz.)
1 1/2 c. pineapple juice
1 1/3 c. half and half
1 1/3 c. dry sherry
1/3 c. grenadine
2 Tbsp. lemon juice

Preparation

Soak gelatin in cold water for 5 minutes.
Stir in hot water and dissolve over low heat.
Push raspberries through a strainer to remove seeds, then puree.
Combine all ingredients and place in a glass bowl.
Cover and refrigerate overnight.
Garnish with mint and/or whole raspberries.
Makes 12 servings.