Raspberry Tapioca Pudding

Directions

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.