Holy cow. I just got done eating this cold raspberry soup and I cannot tell you how amazing it is over the internet. Seriously I wish I could reach a spoon through my computer and give you a taste. Except that it’s gone, because I ate it all. It’s that good.
I had this soup the first time when I was like 12 at a neighbor’s house and I have seriously had dreams about it ever since. I’ve asked my mom a few times to get the recipe, but even after she did, for whatever reason, I never got around to making it. I thought it would be hard and time consuming because it’s so delicious. But, I made it tonight and guess what. Not hard. Not even a little bit.
I just have to note that this recipe says to use a cheese cloth or a wire strainer. I don’t have one. So I used my juicer. Because I’m cool like that. But honestly, even if you didn’t strain it, it would be delicious. You’d just have little pieces of raspberries in it. And who is going to complain about that, right?
This recipe really only has about 3 servings in it, so make sure you double or triple it if you’re making it for more people.
PS not only does it taste like heaven, it smells like heaven, too.
So, without further ado, here is the recipe:
- 8 oz raspberries (can be fresh or frozen)
- 1 and 1/4 cup water
- 1 cup cranraspberry juice (not concentrate)
- 3 cinnamon sticks
- 3 whole cloves
- 8 oz raspberry yogurt
- 1 tablespoon lemon juice
- mint leaf and raspberry for garnish
- Place raspberries, water, and cranraspberry juice in a pot and boil.
- Once it starts to boil, add the cinnamon sticks and cloves
- Reduce heat to a simmer and let it sit about 10 minutes
- Take off heat and allow it to cool.
- Once cool, strain it a few times through a wire strainer
- Add yogurt and lemon juice and mix.
- Refrigerate for an hour or so.