Danish Fruit Soup

Ingredients

• 1

  packet (3 oz) raspberry gelatin

  
  

• 1/8 tsp

  salt

• 1 c

  boiling water

• 1

  package (12oz) frozen raspberries, syrup drained off

  
  

• 1 1/4 c

  1 1/4 cups cold water

• 2

  packets of True Lemon

  
  

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• Sour cream, optional (as topping)

  
  

• Ground nutmeg, optional (as garnish)

  
  

Directions

1. In a large bowl, combine gelatin and salt
2. Gradually stir in boiling water until gelatin is dissolved.
3. Add the frozen raspberries, cold water, and True Lemon. Mix well.
4. Using a hand blender, pulse mixture until partially smooth. Leave a few chunks for texture, if desired.
5. Refrigerate for 15 to 20 minutes.
6. Just before serving, stir soup. If desired, garnish with sour cream and nutmeg.