Ingredients
1 package (3 ounces) raspberry gelatin1/8 teaspoon salt1 cup boiling water1 package (12 ounces) frozen unsweetened raspberries1-1/2 cups cold water2 tablespoons lemon juiceSour cream and ground nutmeg, optional
Preparation
In a large bowl, combine gelatin and salt. Gradually stir in boiling water until gelatin is dissolved. Stir in the raspberries, cold water and lemon juice. Refrigerate for 15-20 minutes.
Just before serving, stir soup. Garnish with sour cream and nutmeg if desired.
