Cold Raspberry Soup

I love crops that grow without me having to do anything. This year our raspberries have, for the first time, produced more fruit than we can eat while standing there picking. I used a big bowl we picked yesterday to make this Cold Raspberry Soup, like the kind they serve on cruise ships. The recipe comes from my Aunt Cheryl.

Cool Raspberry Soup

1 bag (20 oz) frozen raspberries, thawed (or fresh)

1 1/4 cups water

1 cup cran-raspberry juice (Minute Maid Cran-Apple-Raspberry)

1/2 cup sugar

1 1/2 teaspoons ground cinnamon

3 whole cloves

1 TBSP lemon juice

1 carton (8 oz.) raspberry-flavored yogurt (I used peach)

1/2 c. sour cream (sounds strange but it works, so does plain yogurt)

In a blender, puree raspberries and water. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream. Yield: 4-6 servings.

Tutu's Lemon Ice Cream

This is one of my all-time favorites, second only to Tutu's Orange Sherbet.  My grandma knew her ice cream.  Is there anything better than lemon in the summer?  Plus it is super easy; the hardest part is juicing the lemons-which is not that hard.  Sorry, no picture.  It's always gone before I remember to take one. 


A couple of tips: If you chill the canister and the ingredients before you put them in your freezer, your ice cream will freeze faster.  I always allow more time than it says in the freezer instructions, because it always seems to take a little longer. If you have a lactose intolerant family member, I use rice milk.  It's not as creamy-more like a sorbet-but equally delicious. I tried soy milk, but it had a weird aftertaste.

I am also including the directions for a mini 1-quart freezer.  Some of the measurements seem a little funky, but they work.

Tutu's Lemon Ice Cream

6-quart freezer version

 

3 quarts half & half

6 cups sugar

Juice of 12 lemons

6 teaspoons lemon rind

Combine the above ingredients and stir until sugar is dissolved.

Freeze according to your ice cream freezer's instructions.

mini version:

(This will make approximately one quart of ice cream)

3 cups of half & half

1 ½  cups of sugar

Juice of 2 ¾   lemons

1½ teaspoons lemon rind

Combine the above ingredients and stir until sugar is dissolved.

Freeze according to your ice cream freezer's instructions.

**We called my grandma Tutu because she was in Hawaii when her first grandchild was born.  Tutu means grandma in Hawaiian-isn't that cute?  My Tutu was adorable.