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Raspberry-Tomato Aspic

Raspberry-Tomato Aspic

Southern Living MARCH 2005

  • Yield: Makes 10 servings
  • Cook time: 5 Minutes
  • Prep time: 15 Minutes
  • Chill: 8 Hours


  • 1 2/3 cups tomato juice
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1/2 bay leaf
  • 1/8 teaspoon crushed dried rosemary
  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 1 (3-ounce) package raspberry-flavored gelatin
  • Garnishes: fresh mint sprigs, lemon slices
  • Chicken Salad
  • or
  • Shrimp Salad


Bring tomato juice and next 6 ingredients to a boil in a large saucepan; reduce heat, and simmer 5 minutes. Pour tomato juice mixture through a wire-mesh strainer into a large mixing bowl, discarding solids.

Sprinkle unflavored gelatin over 1/2 cup cold water; let stand 1 minute. Stir softened gelatin mixture into tomato juice mixture, stirring until gelatin dissolves.

Prepare raspberry-flavored gelatin according to package directions; do not chill. Add to tomato juice mixture, stirring until combined. Pour mixture into 10 (6-ounce) punch cups; chill 8 hours or until firm. Garnish, if desired. Serve with Chicken or Shrimp Salad.


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Raspberry-Tomato Aspic Recipe