Thursday, May 05, 2011
Red-raspberry Fluff and Blender Borsch
1 3-oz. package red-raspberry gelatin
1/2 cup boiling water
1 cup drained crushed ice
Empty gelatin into blender. Add boiling water; cover. Blend 2 minutes to dissolve. Keep blender running; slowly add ice. Then blend 1 minute or till container feels cool. Pour into chilled sherbets. Wait 5 minutes, then serve pronto! Serves 4 - 6.
The glasses in the photo are treated with raspberry juice then dipped in sugar. Cute.
Then there's this one:
Blender Borsch "Serve this shocking-pink soup ice-cold from blender-" (I wonder why there's no picture of this one?)
1 cup dairy sour cream
1 1-pound can (2 cups) diced beets, chilled and drained
1 1/2 inch slice lemon, peeled
1/2 small onion, sliced
1/2 tsp. salt
1/2 tsp. sugar
1 cup crushed ice
To blender, add 3/4 cup of the sour cream, the beets, lemon, onion, salt and sugar. Cover and blend at high speed about 15 seconds. Scrape down sides of container and add the ice. Cover and blend about 10 seconds longer. Serve immediately, topped with dollops of remaining sour cream. Makes 5 servings.