Ingredients
- 3/8 grenadine
- 900 gr raspberries (frozen)
- 260 ml water (hot)
- 80 ml pineapple juice
- 80 ml dry sherry
- 30 ml lemon juice
- 26 gr gelatin (unflavored)
Mint Whole raspberries Soak gelatin in cold water for 5 minutes. Stir in hot water and dissolve over low heat. Push raspberries through a strainer to remove seeds, then puree. Combine all ingredients and place in a glass bowl. Cover and refrigerate overnight. Garnish with mint and/or whole raspberries. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
