Danish Fruit Soup


Delightful and traditional folk dish that’s served cold. Great served before lunch or dinner, and goes well with any entree. Recipe submitted by Barbara Strickler, of Syracuse, IN.


1 package (3oz) raspberry gelatin
1/8 teaspoon salt
1 cup boiling water
1 package (12oz) frozen raspberries, syrup drained off
1 1/4 cups cold water
2 packs of True Lemon
Sour cream, optional (as topping)
Ground nutmeg, optional (as garnish)

  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.