Danish Fruit Soup

Recipe by:
Barbara Strickler
Syracuse, IN

Ingredients
1 package (3oz) raspberry gelatin
1/8 teaspoon salt
1 cup boiling water
1 package (12oz) frozen raspberries without the syrup
1 1/4 cups cold water
2 packs of True Lemon

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. Refrigerate for 15 to 20 minutes.
5. Just before serving, stir soup. If desired, garnish with sour cream and nutmeg.

Comments
I always make a double batch. This is great served before lunch or dinner and goes with any entree.