Danish Fruit Soup

1 package (3 ounces) raspberry gelatin
1/8 teaspoon salt
1 cup boiling water
1 package (12 ounces) frozen raspberries without syrup
1-1/2 cups cold water
2 tablespoons lemon juice
Sour cream and ground nutmeg, optional

In a large bowl, combine gelatin and salt. Gradually stir in boiling water until gelatin is dissolved. Add the raspberries, cold water and lemon juice; mix well.

Refrigerate for 15-20 minutes. Just before serving, stir soup. Garnish with sour cream and nutmeg if desired. Makes 4-6 servings.