This is a very flavorful and colorful soup. It would be a wonderful accompaniment to any dinner. The rich ruby color of the soup is beautiful in a lovely white china bowl. It is also delicious as a sauce over pound cake with a dollop of whipped topping on top.
½ cup water
3 tablespoons quick-cooking tapioca
2 cups Concord grape juice
2 cups pineapple juice
½ cup granulated sugar
Rind of 1 lemon, grated
1 (1 to 2-inch) stick of cinnamon
1 cup fresh raspberries
½ cup sherry
In a large saucepan on high heat bring the water to a rapid boil and stir in the tapioca. Reduce the heat to medium and cook until clear. Add the grape and pineapple juices. Bring to a boil. Add the sugar, lemon rind, and cinnamon. Reduce the heat to low and cook for 10 minutes. Remove from the stove and put in a large bowl. Add the raspberries and sherry. Put in the refrigerator to chill before serving.
YIELD: ABOUT 4 SERVINGS
Joyce Dina
Gainesville, Florida