Not your typical pudding! Think "raspberry sorbet of puddings" - tons of flavor, a hint of lemon, no dairy or eggs... Just perfect for a warm summer day! I think we'll be making this one again, and maybe trying it with some other berry flavors.
10 oz. frozen raspberries, THAWED (don't forget this part!)
1 c. red grape juice (I actually used white grape/raspberry blend -worked fine)
1/4-1/3 c. sugar
1 lemon peel strip (1 inch)
1/4 c. quick-cooking tapioca
whipped cream
Mash and strain raspberries, reserving juice. Discard seeds. Add enough water to the juice to equal 2 cups. Combine with red grape juice in large saucepan; add sugar and lemon peel. Bring to a boil. Reduce heat and simmer uncovered for 10 min. Remove lemon peel, add tapioca, and cook and stir for another 10 min. Pour into bowls, cover and chill 4 hrs or until set. Serve with whipped cream, and maybe additional fresh berries.
The recipe says it serves 6, but the half-batch I made for Naomi and myself (the boys were on a camp-out!) would have been hard to stretch for another person. It did set up really fast and thick for me though, so maybe elevation and dry climate had something to do with that...
Anyway, Enjoy!
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