Norwegian Blueberry Soup
fresh mint leaves (garnish)
1Soften gelatin in cold water in a custard cup.
2Place in a pan of hot (not boiling) water until melted and ready to use.
3Combine juices and sugar with melted gelatin.
4Stir until sugar and gelatin are dissolved.
5Chill until mixture begins to thicken.
6Fold blueberries into mixture.
7Chill until ready to serve.
8Spoon into chilled bouillon cups; garnish with fresh mint.