Raspberry Tapioca Pudding

1. 1

   Mash and strain raspberries, reserving juice and discarding the seeds.

2. 2

   Add enough water to juice to measure 2 cups and pour into a large saucepan.

3. 3

   Add grape juice, sugar and lemon peel.

4. 4

   Bring to a boil and then reduce heat and simmer, uncovered for 10 minutes.

5. 5

   Remove lemon peel.

6. 6

   Add tapioca.

7. 7

   Cover and chill for 4 hours or until set.

8. 8

   In another mixing bowl, beat cream and confectioner's sugar until soft peaks form and top pudding before serving.

No additional tips available.