Raspberry Soup

2 cup raspberries
(red,black,or mixed)

3 cup water

1/2 cup sugar
(or to taste)

1 tsp. vanilla recipes

1 tsp. lemon juice

1 tbs. tapioca
(or cornstarch)**

Lemon sherbet or vanilla ice cream
(for garnish)

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Bring raspberries, water, lemon juice, and sugar to a boil. Stir and continue cooking until the sugar is dissolved. Pour through a mesh strainer to remove all the seeds. Add vanilla and tapioca(cornstarch**) and return the berry mixture to the heat. Cook until mixture begins to thicken. Remove from heat and chill overnight* in fridge. Whisk before serving; garnish with sherbet or ice cream, swirling or scooping on the top.

**Soften w/ cold water before adding to berry mixture.

*You may also set pan over ice to cool for quicker serving.

You are probably wondering, raspberry soup? Why put it on your blog?
Well, here's why; when I was about four years old I loved to play pretend kitchen or restaurant. I had a little fake food and kitchen set and I would ask people there orders and make them food. So once, when I was playing with my Grandpa,I asked him for his order and he asked for the kinds of soups so I started naming off different fruit names, raspberry being one of them. For years this has been one of the childhood stories my family always talks about, especially my Grandpa! Recently I received a note in the mail and in it was a recipe for raspberry soup!! So, just today I made the long-lost raspberry soup.
HOPE YOU ENJOY IT!!